Cuban Black Bean and Yellow Rice Bowls

Ingredients:

For the Rice:

1 cup yellow rice

1 3/4 cups chicken broth

1/4 teaspoon saffron threads

1/4 teaspoon salt

For the Black Beans:

1 (15 ounce) can black beans, rinsed and drained

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Mojo Sauce:

1/4 cup fresh lime juice

1/4 cup olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Pork:

1 pound boneless, skinless pork loin, cut into 1-inch cubes

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

Instructions:

Cook the Rice: Combine rice, chicken broth, saffron, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until liquid is absorbed.

Cook the Black Beans: Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened. Add black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes, or until heated through.

Make the Mojo Sauce: In a small bowl, whisk together lime juice, olive oil, garlic, cumin, oregano, salt, and pepper.

Cook the Pork: Thread pork cubes onto skewers. Grill or broil for 5-7 minutes per side, or until cooked through.

Assemble Bowls: Divide rice and black beans among bowls. Top with grilled pork and drizzle with mojo sauce.

Tips:

For a spicier dish, add more chili powder or a pinch of red pepper flakes.

You can use different types of meat, such as chicken or beef.

Serve with your favorite toppings, such as avocado, cilantro, or sour cream.

Enjoy this delicious and satisfying meal!