Spanish · Dinner
Rice with Pork Ribs and Beans
Bomba rice simmered in pork stock with saffron and smoked paprika, finished with braised bone-in pork ribs and white beans. The rice absorbs rich, savory liquid rendered from the ribs, while garlic, tomato and bay leaf build depth. Served straight from the pan with a lemon wedge.
$6
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
677Calories
38.2gProtein
28.1gFat
67.4gCarbs
4.2gSugar
6.8gFiber
806mgSodium
149mgChol
9.2gSat Fat
832mgPotassium
88mgCalcium
4.3mgIron
1.3mcgVitamin B12
8.1mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork ribs dry and season lightly with salt; mince the garlic and finely chop the onion, measuring out rice, beans, tomatoes and stock.
2
Sear
Heat olive oil in a wide shallow pan over medium-high heat for 1 minute, then sear the ribs for 4-5 minutes per side until deeply browned with a crust.
3
Sweat
Add the onion and garlic, lowering heat to medium, and sweat for 3 minutes until the onion turns translucent and softens.
4
Braise
Stir in smoked paprika and cook 20 seconds, then add tomatoes, stock, bay leaf and saffron; nestle ribs in, cover and braise over medium-low heat for 30 minutes until fork-tender.
5
Simmer
Stir in rice and beans, spread into an even layer, and simmer uncovered over medium-low heat for 17 minutes until rice is tender and liquid mostly absorbed.
6
Rest
Remove from heat, cover loosely with foil, and rest for 5 minutes until last stock absorbs into the rice.
7
Plate
Spoon the rice, ribs and beans onto a plate and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in pork ribs, cut into short segments
- 1 cup200g bomba or short-grain rice
- 2/3 cup120g cooked cannellini beans
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp60g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 2 1/2 cups600ml chicken stock
- 2 tbsp28g olive oil
- 22 bay leaf
- 22 wedge lemon
- salt, to taste
