Brazilian Creamy Coconut-Lime Rice with Seared Pork, Roasted Squash, and Red Onion Farofa

Name: Brazilian Creamy Coconut-Lime Rice with Seared Pork, Roasted Squash, and Red Onion Farofa
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.1 lb pork loin, cubed; 1 cup long-grain white rice; 1.1 lb squash, cubed; 1 cup coconut milk; 1 1/2 cups water or light broth; 2.8 oz cassava flour; 1 medium red onion; 4 cloves garlic; 2 tbsp butter; 3 tbsp olive oil; 2 whole lime; 2 tsp sweet paprika; 1 tsp ground cumin; 1/4 cup fresh parsley; 1 3/4 tsp salt; 1 tsp black pepper; 2 tsp brown sugar

An original Brazilian-inspired main dish featuring creamy rice simmered with coconut milk and lime, seared pork cubes with garlic and paprika, caramelized roasted squash, and a crunchy cassava farofa with red onion and parsley. It balances creamy, citrusy, toasty, and gently sweet flavors in a comforting yet elegant recipe.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g pork loin, cubed (1 inch)
220 g long-grain white rice (enjuagado)
500 g squash, cubed (tipo kabocha or butternut, diced medium)
240 ml coconut milk (without sugar)
360 ml water or light broth (for cocinar the arroz)
80 g cassava flour (for farofa, approx. 1/2 cup)
150 g red onion (mitad en pluma fina for the farofa and mitad chopped for the arroz)
12 g garlic (chopped)
30 g butter (divided)
45 ml olive oil (divided)
2 units lime (zest and juice)
4 g sweet paprika
2 g ground cumin
15 g fresh parsley (chopped)
10 g salt (or to taste)
2 g black pepper (or to taste)
8 g brown sugar (for the calabaza)

Nutrition facts

per serving

593 kcal

Calories

28 g

Protein

46 g

Carbs

31 g

Fat

4 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the squash with 1 tablespoon olive oil, brown sugar, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and browned at the edges.
2
While the squash roasts, season the pork with the sweet paprika, cumin, half of the chopped garlic, 1 teaspoon salt, 1 teaspoon lime juice, and 1 tablespoon olive oil. Mix well and let rest for 10 minutes.
3
In a medium saucepan, heat 1 tablespoon olive oil with 15 g / 1 tablespoon butter over medium heat. Add half of the chopped red onion and cook for 3 minutes until softened. Stir in the remaining half of the garlic and cook for 30 seconds.
4
Add the white rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the coconut milk and the water or light broth, add 1/2 teaspoon salt, the zest of 1 lime, and bring to a gentle boil. Lower the heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy. Turn off the heat and let it rest covered for 5 minutes.
5
For the farofa, heat 1 tablespoon olive oil with the remaining 15 g / 1 tablespoon butter in a skillet over medium heat. Add the other half of the red onion, thinly sliced, and cook for 4 to 5 minutes until golden. Stir in the cassava flour and toast for 2 to 3 minutes, stirring constantly. Add the fresh parsley, a pinch of salt, and a few drops of lime juice. Set aside.
6
Heat a large skillet over medium-high heat with the remaining 1/2 tablespoon olive oil. Sear the pork in a single layer for 6 to 8 minutes, moving it only as needed so it browns on several sides and cooks through.
7
Fluff the rice with a fork and add the juice of the remaining lime plus a little black pepper. Adjust salt if needed.
8
Serve a bed of creamy coconut-lime rice, top with the seared pork and roasted squash, and finish with the red onion farofa over the top.

Chef tips

For a creamier texture, let the rice rest covered and gently stir it before serving. The farofa should be toasted over medium heat so it becomes crisp without burning.

Substitutions

You can swap the pork loin for chicken breast or thigh. Butternut, kabocha, or other sweet squash varieties work well. If you do not have parsley, use cilantro for a fresher profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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