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Cuban-Style Pork & Rice

kept byCapeCodBarbie
recipe byEating Well

1/4 cup paprika
1/4 cup lime juice
3 tablespoons extra-virgin olive oil, divided
2 tablespoons rum, (optional)
2 teaspoons minced garlic, plus 2 tablespoons chopped garlic, divided
2 teaspoons fresh oregano, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin, cumin
1 1/2 pounds boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
2 cups onion, chopped
2 cups arborio rice, or short-grain brown rice
2 14-ounce cans reduced-sodium chicken broth
2 14-ounce cans reduced-sodium chicken broth
1 cup canned diced tomatoes
2 tablespoons capers, rinsed
1/4 teaspoon saffron threads, (see Note)
16 large raw shrimp, (21-25 per pound), peeled and deveined (optional)
2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
1/2 cup roasted red peppers, cut into strips



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