Brazilian Red Rice Casserole with Pork, Roasted Peppers, and Coconut Farofa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the red bell pepper and yellow bell pepper with 1 tablespoon (15 ml) olive oil, a pinch of the salt, and a little black pepper. Spread on a tray and roast for 18 minutes, until tender with browned edges.

2. 2

   While the peppers roast, season the pork loin with the remaining salt, black pepper, sweet paprika, and ground cumin.

3. 3

   Heat a wide casserole pot or deep skillet over medium-high heat. Add the remaining 1 tablespoon (15 ml) olive oil and brown the pork for 5 to 6 minutes, stirring occasionally, until colored. Transfer the pork to a plate.

4. 4

   In the same pot, add the white onion and cook for 3 minutes over medium heat. Stir in the garlic and ripe tomato, and cook 2 minutes more until the tomato starts to break down.

5. 5

   Add the rinsed red rice and stir for 1 minute so it gets well coated with the sofrito.

6. 6

   Pour in the hot chicken broth and lime juice. Return the pork to the pot, stir well, and bring to a gentle boil.

7. 7

   Once boiling, reduce to low heat, cover, and cook for 25 minutes. Halfway through cooking, add the roasted peppers and cover again so they finish integrating into the rice.

8. 8

   Meanwhile, make the farofa. Melt the butter in a small skillet over medium heat. Add the cassava flour and cook for 2 minutes, stirring constantly. Add the unsweetened shredded coconut and cook 2 more minutes until the mixture is golden and fragrant. Remove from the heat and mix in the scallion and lime zest.

9. 9

   Turn off the heat when the rice is tender and the liquid has been absorbed. Let it rest, covered, for 5 minutes. Then add the fresh cilantro and fluff gently with a fork.

10. 10

    Serve the red rice and pork casserole hot, finishing each portion with the coconut farofa on top.