Adobo Pork

• Canola oil spray
• 1 cup Arborio rice
• 1 cup plus 2 tablespoons broth (beef, chicken, or vegetable) or water
• 2 ancho chiles, stemmed, seeded, and chopped
• 1/4 large onion, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice
• 2 tablespoons cider vinegar
• 1/4 cup fresh orange juice
• 2 teaspoons fresh lime juice
• 1/2 to 3/4 pound center-cut and deboned pork chops, 1 inch thick
• One 15-ounce can corn, drained
• 1 green bell pepper, cored, seeded, and cut into 1-inch strips

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Tip the rice into the pot.
5. Add the liquid, reserving 1 tablespoon, and stir to make an even layer.
6. In a small bowl, stir together the remaining 1 tablespoon of broth with the chiles, onion, oregano, cumin, pepper, allspice, vinegar, and orange and lime juices.
7. Place the pork chops in the pot and pour half of the mixture over them.
8. Add the corn and bell pepper and pour in the rest of the spice mixture.
9. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 685
12. Protein: 31g
13. Carbohydrates: 104g
14. Fat: 14g
15. Cholesterol: 65mg
16. Sodium: 494mg
17. Fiber: 8g

canola oil spray, arborio rice, broth, ancho chiles, onion, oregano, ground cumin, freshly ground black pepper, ground allspice, cider vinegar, orange juice, lime juice, center, corn, green bell pepper

Taken from www.epicurious.com/recipes/food/views/adobo-pork-378797 (may not work)