Puerto Rican Brothy Rice with Pork, Pumpkin and Okra with Crispy Plantain

Instructions

1. 1

   1. In a bowl, season the pork cubes with 1 teaspoon of the salt, black pepper, oregano, cumin, 4 minced garlic cloves, and the orange juice. Mix well and let rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat 2 tablespoons of the vegetable oil in a wide pot or caldero over medium-high heat. Brown the pork for 6 to 8 minutes, turning as needed, until colored on several sides. Remove and set aside on a plate.

3. 3

   3. In the same pot, reduce to medium heat and add the onion, green bell pepper, sweet ají peppers, culantro, cilantro, and the remaining 2 minced garlic cloves. Cook for 4 to 5 minutes until the onion is translucent. Stir in the tomato paste and cook 1 minute more.

4. 4

   4. Add the rice and stir for 1 minute to coat it with the sofrito. Return the pork to the pot along with the pumpkin, okra, olives, capers, and bay leaf.

5. 5

   5. Pour in the hot chicken broth and hot water. Add the remaining 1/2 teaspoon salt and stir. Once it comes to a boil, reduce to medium-low and cook partially covered for 22 to 26 minutes, stirring 2 or 3 times so the rice does not stick. The texture should be brothy, not dry; add a little more hot water if you want more liquid.

6. 6

   6. While the rice cooks, heat the remaining 1 tablespoon vegetable oil in a small skillet over medium-high heat. Fry the green plantain strips for 2 to 3 minutes until golden and crisp. Transfer to paper towels and season with a pinch of salt.

7. 7

   7. When the rice is tender and the pork is fully cooked, turn off the heat and add the lime juice. Remove the bay leaf, taste for salt, and adjust if needed. Let rest for 5 minutes.

8. 8

   8. Serve the brothy rice hot and top each portion with the crispy green plantain just before serving.