Dominican Creamy Rice with Pork, Pigeon Peas and Zucchini with Garlic Casabe Crust

Instructions

1. 1

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

2. 2

   2. Heat 2 tablespoons of vegetable oil in a caldero or deep skillet over medium-high heat. Add the pork and brown for 6 to 8 minutes, stirring occasionally, until lightly colored and nearly cooked through. Transfer it to a plate.

3. 3

   3. In the same pot, add the remaining 1 tablespoon vegetable oil. Sauté the red onion, sweet peppers, and 4 minced garlic cloves for 3 to 4 minutes, until fragrant and softened. Stir in the tomato paste and cook 1 minute more.

4. 4

   4. Add the long-grain rice and stir for 1 minute to coat it with the sofrito. Add the cooked pigeon peas, zucchini, hot water or broth, and the remaining 1/2 teaspoon salt. Mix well.

5. 5

   5. When the liquid begins to boil, return the pork to the pot along with any collected juices. Reduce to medium-low heat, cover partially, and cook for 18 to 20 minutes, stirring once or twice, until the rice is tender and the mixture is creamy.

6. 6

   6. Meanwhile, preheat the oven to 375 °F / 190 °C. Toss the cassava flatbread with the melted butter, 2 crushed garlic cloves, and lemon juice.

7. 7

   7. Spread the seasoned cassava flatbread on a small tray and bake for 6 to 8 minutes at 375 °F / 190 °C, or until golden and crisp. Remove from the oven and set aside.

8. 8

   8. When the rice is ready, turn off the heat and fold in the fresh cilantro. Adjust salt if needed and let it rest for 3 minutes.

9. 9

   9. Serve the creamy rice in shallow bowls and finish each portion with the garlic cassava crust on top for a crunchy texture.