Rice with pork.
Not an expert here by any means – in fact had to look this title up – so hopefully we can trust the internet on this translation!
Anyway, that is what I made the other day. Some “spanish style rice” and some grilled pork chops to go along with it. A true “Arroz con carne de cerdo” or its cousin “Arroz con pollo” (chicken) would have the meat browned and finished with the rice. My variation was separate items, but still very yummy if I say so myself!
I started with butter, onion, diced sweet red pepper and garlic in a pan. I added the dry rice to the pan after things were browned up nicely to toast it a bit. I also threw in my dry spices at this point to also “toast” them a bit. Adobo seasoning, ground cumin, smoked paprika, chile powder and ground annatto seed along with black pepper. A few mins after that, the liquids went in. I used both stock and a small can of tomato sauce. Simmer covered for 35-40 mins or until the rice is cooked and the liquid evaporated. Add some frozen peas in the last 10 minutes or so of cooking. Before serving, taste for seasoning. (you may want to add more salt or a bit of hot sauce)
As for measurements… just use your basic 2:1 ratio of dry rice to liquid and just sprinkle in a teaspoon or two of each seasoning depending on how much rice you are cooking.
Shhhhhhh.. I used healthy whole grain brown rice since the color was going to be hidden from my husband anyway!