Dominican Soupy Rice with Pork, Pumpkin, and Watercress

Instructions

1. 1

   1. In a bowl, season the pork with the sour orange juice, 1 teaspoon of the salt, the oregano, cumin, black pepper, and half of the garlic. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large heavy pot over medium-high heat. Add the oil and brown the pork for 8 to 10 minutes, turning so it develops color on several sides without burning.

3. 3

   3. Add the red onion, sweet peppers, and the remaining garlic. Sauté for 3 minutes until the onion softens. Stir in the tomato, tomato paste, olives, capers, and bay leaf; cook 2 minutes more, mixing well.

4. 4

   4. Add the pumpkin and rice. Stir for 1 minute so the rice is coated with the sofrito and the pumpkin begins to cook.

5. 5

   5. Pour in the hot chicken broth and hot water. Adjust with the remaining salt and bring to a boil over high heat. Once boiling, reduce to medium heat and cook uncovered for 10 minutes, stirring once or twice so it does not stick to the bottom.

6. 6

   6. Lower to medium-low heat, partially cover, and cook 15 to 18 minutes more, until the rice is tender and the liquid is soupy and silky. If you want it looser, add a little more hot water during cooking.

7. 7

   7. Turn off the heat and add the cilantro and watercress. Stir gently so the watercress wilts from the residual heat for 2 minutes. Remove the bay leaf before serving.

8. 8

   8. Serve hot straight from the pot. If you need to reheat it, warm over low heat until it reaches at least 165°F and 74°C, adding a splash of water if it thickens too much.