Creamy Sweet Pepper Pork Rice with Fried Cheese-Stuffed Zucchini

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Meanwhile, season the pork loin with the Puerto Rican seasoning blend, half of the dried oregano, and a pinch of black pepper.

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   2. Cut the zucchini in half lengthwise and, using a spoon, scoop out part of the center to create cavities. Finely chop the removed flesh and set aside. Place the zucchini on a baking tray, brush with 1 tablespoon (15 ml) annatto oil, and season with a pinch of salt and black pepper.

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   3. Fill each zucchini half with sticks of frying cheese. Mix the breadcrumbs with the Parmesan cheese and sprinkle over the stuffed zucchini. Bake for 18 to 22 minutes at 425°F / 220°C, until the zucchini is tender and the topping is golden.

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   4. While they bake, heat the remaining 1 tablespoon (15 ml) annatto oil in a wide pot over medium heat. Brown the pork for 5 to 7 minutes, stirring to sear it well. Remove and set aside.

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   5. In the same pot, sauté the onion, sweet peppers, garlic, chopped zucchini flesh, and half of the culantro for 4 to 5 minutes, until fragrant and softened.

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   6. Add the tomato paste, green olives, and the remaining dried oregano. Cook for 1 minute, then add the rice and stir for 1 to 2 minutes so it becomes slightly translucent and well coated in the sofrito.

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   7. Pour in the hot chicken broth and coconut milk. Return the pork to the pot, add the remaining salt, and stir. When it reaches a gentle boil, lower to medium-low heat and cook partially covered for 18 to 22 minutes, stirring 2 or 3 times, until the rice is tender and creamy.

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   8. Turn off the heat and add the lemon juice, the remaining culantro, and the rest of the black pepper. Adjust salt if needed and let it rest for 3 minutes so the rice settles into a creamy texture.

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   9. Serve the creamy sweet pepper pork rice in shallow bowls and place the cheese-stuffed zucchini on top or on the side. Serve hot.