Yield: 8 servings Cooking time: 40 minutes
- 8 lean pork loins
- 1 lb long grain rice, washed
- 1 can (15.25 oz) corn, drained
- Sofrito, Mama’s Sofrito (Puerto Rican Mirepoix)
- 3 tbsp vegetable, canola, or olive oil
- 32 oz boiling water
- 1 tbsp adobo seasoning
- 2 packet of sazón
- salt and pepper
- vegetable oil, canola oil or olive oil, for frying
- Wash the pork loins thoroughly and dry with paper towels. Season with adobo, 1 packet of sazón, salt and pepper. Cover and refrigerate until ready to fry.
- In a pot, on medium-high heat, add the 3 tbsp of oil (or enough to coat the bottom) and add the sofrito and stir (the aroma is fascinating). Then add the corn, the other packet of sazón and rice, begin to fold everything until the color is incorporated in its entirety, add the salt and pepper for taste. Begin to add the boiling water gradually (DO NOT ADD COMPLETELY), you will know when its enough water when you take the large spoon and center it, if the spoon is at a stand still, you have added enough water (if too much water is added, using the large spoon begin to remove the excess and retest again). Let the rice cook until all the water has evaporated (about 10-15 minutes). Then lower the heat, fold the rice, place a piece aluminum foil on top and cover with a lid and let cook on low heat until the rice is tender, about 10 minutes (DO NOT OVER FOLD OR THIS WILL CAUSE THE RICE TO BE MUSHY).
- In a pan, add the oil, not too much as the pork loins are thin and small. Fry on each side about 5-6 minutes or until brown on each side.
- Add the rice in center of plate and place the chops on side.
- Buen Provecho! Happy Eating!
NOTE: The boiling water helps the process of cooking the rice a lot quicker.