Best Gatorbeks Cuban Pork Black Beans And Yellow Rice Recipes

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PORK, BLACK BEAN, AND RICE CASSEROLE



Pork, Black Bean, and Rice Casserole image

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 16

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
  • Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g

CUBAN BLACK BEANS WITH PORK SHANKS



Cuban Black Beans with Pork Shanks image

I got my first recipe for "Frijoles Negro Cubano" 35 years ago in Havana Del Norte (Miami). The only change I made was to figure it for the crock pot.

Provided by Pierre Dance

Categories     One Dish Meal

Time 10h45m

Yield 8 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 garlic cloves, minced
2 plum tomatoes, diced with juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon Mexican oregano, crushed
2 teaspoons cumin, freshly ground
1 teaspoon dried thyme
1 teaspoon whole allspice
3 smoked pork shanks
2 quarts vegetable stock or 2 quarts chicken stock
salt
fresh ground black pepper
1 lb black beans, sorted, washed, soaked overnight with
1/2 teaspoon baking soda
sour cream
hard-boiled egg, grated
crumbled bacon
chopped cilantro
lime, quartered (Key limes are best)

Steps:

  • Place 1 quart Stock in pot set on high.
  • Saute (stir fry) first 4 ingredients 5 minute.
  • Add Garlic, saute another 6-8 min,'til Onions are translucent.
  • Roast Allspice in a small frying pan and grind fresh Add Tomatoes and seasoning to pan, stir well.
  • Add vegetables and Ham Shanks to pot.
  • Rinse beans well and add to pot.
  • Top off with Stock.
  • Cover reduce to low.
  • Cook 8-10 hours.
  • Remove Ham Shanks and remove meat from the bones. Shred meat to bite size with forks. Return to pot.
  • Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl.

BLACK BEANS AND YELLOW RICE



Black Beans and Yellow Rice image

A completely simple and delicious side dish or vegetarian main meal. I like to serve this with tortilla chips.

Provided by Chris from Kansas

Categories     Rice

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

1 (5 ounce) package saffron rice mix
1 (15 ounce) can black beans
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, divided
sour cream (optional)
sliced green onion (optional)

Steps:

  • Cook rice according to package directions; keep warm.
  • Meanwhile, drain beans, reserving 2 tablespoons liquid.
  • Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.
  • Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro.
  • Serve beans over rice and sprinkle with remaining 1 tablespoon cilantro.
  • Garnish, if desired.

Nutrition Facts : Calories 143.2, Fat 0.8, SaturatedFat 0.2, Sodium 11, Carbohydrate 26.2, Fiber 9.3, Sugar 0.3, Protein 9.3

CUBAN-STYLE PORK AND RICE



Cuban-Style Pork and Rice image

Make and share this Cuban-Style Pork and Rice recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 22

1/4 cup spanish paprika or 1/4 cup sweet Hungarian paprika
2 teaspoons minced garlic
1/4 cup fresh lime juice
2 tablespoons rum (optional)
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 lbs boneless pork loin chops, cut into 1-inch cubes (1-inch thick)
1 tablespoon olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 cups arborio rice
3 cups canned low sodium chicken broth
1 cup drained canned diced tomato
1/4 teaspoon saffron thread
2 tablespoons capers, rinsed
1/2 cup fire-roasted red bell peppers or 1/2 cup jarred piquillo pepper, cut into strips
16 large shrimp, in their shells (optional)
2 cups frozen artichoke hearts, thawed (can sub 2 cups cooked fresh or thawed frozen green beans)
salt & freshly ground black pepper

Steps:

  • Combine all the ingredients in a medium bowl and mix to make a homogenous paste. Add the pork and toss to coat well; refrigerate for several hours. (For the best flavor, refrigerate the pork, covered, for up to 16 hours.).
  • Preheat the oven to 350°F.
  • Heat the oil in a large nonstick ovenproof skillet over medium-high heat. Remove the pork from the spice paste and pat dry, reserving the spice paste in the bowl. Add the pork to the pan and cook, turning occasionally, for 5 minutes, or until browned on all sides. Remove the pork and set aside.
  • Reduce the heat to medium, add the onions and garlic, and cook, scraping up any browned bits from the bottom of the pan, for 5 minutes, or until soft.
  • Add the rice, stirring until well coated with the onion mixture. Stir in the broth, tomatoes, saffron and the reserved spice paste. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
  • Stir in the capers, cover, and transfer to the oven. Bake for 10 minutes. Stir in the pork, then scatter the peppers, shrimp (if using), and artichoke hearts over the rice.
  • Cover and bake for 10 minutes more, or until the rice is tender, the liquid has been absorbed, and the shrimp (if using) are opaque and pink.
  • To serve, stir the rice to incorporate all the ingredients and season to taste with salt and pepper.

Nutrition Facts : Calories 548.7, Fat 16.6, SaturatedFat 4.2, Cholesterol 76, Sodium 766.2, Carbohydrate 66.5, Fiber 5.6, Sugar 4.5, Protein 33.3

CUBAN-STYLE OVEN-ROASTED PORK



Cuban-Style Oven-Roasted Pork image

Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!

Provided by nsomniak6

Categories     Pork

Time P1DT7h

Yield 1 roast, 6 serving(s)

Number Of Ingredients 13

1 (7 -8 lb) pork shoulder, bone-in skin-on
3 cups sugar
2 cups table salt
2 medium head garlic, unpeeled cloves separated and crushed
4 cups orange juice
12 medium garlic cloves, peeled and coarsely chopped (about 1/4 cup)
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1 1/2 teaspoons ground black pepper
6 tablespoons orange juice
2 tablespoons distilled white vinegar
2 tablespoons olive oil

Steps:

  • TO BRINE THE PORK: With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
  • TO APPLY THE GARLIC-CITRUS PASTE: Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1-second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
  • TO ROAST THE PORK: Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
  • Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. To serve skin, scrape excess fat from underside and cut into strips. Drizzle Mojo Sauce (see related recipe) over pork just before serving.

MEXICAN YELLOW RICE AND BLACK BEANS



Mexican Yellow Rice and Black Beans image

This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare.

Provided by PaulaG

Categories     Brown Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup uncooked brown rice, rinsed and drained
1/2 teaspoon ground turmeric
2 cups vegetable stock or 2 cups chicken stock
1 medium onion, chopped
1 large jalapeno pepper, seeded and diced
1/2 medium bell pepper, diced
1/2 medium red bell pepper, diced
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1 tablespoon olive oil
2 ounces sharp cheddar cheese, shredded
1/4 cup fresh cilantro, snipped
2 medium limes, quartered

Steps:

  • Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
  • Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
  • Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
  • To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
  • Stir the drained beans and cumin into the mixture adding salt to taste.
  • Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
  • To serve, divide the rice into 4 equal portions and place on individual plates.
  • Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
  • Serve lime wedges on the side to squeeze over all.

Nutrition Facts : Calories 348.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 14.9, Sodium 386.1, Carbohydrate 53.4, Fiber 10.1, Sugar 3.3, Protein 14

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