Cuban Mojo Pork Rice and Black Bean Bowls

Method

1. 01Blend the mojo. Zest 1 orange, then juice all oranges and limes. Blend orange zest, orange juice, lime juice, garlic, olive oil, oregano, cumin, salt, and black pepper until mostly smooth.
2. 02Split the mojo before it touches raw pork. Put half of the mojo in a bowl or bag with the pork. Reserve the other half in a small saucepan for the drizzle.
3. 03Start the rice. Cook rice with tomato paste and rice spices in water or broth according to package directions.
4. 04Cook the peppers and onions. Heat a large skillet over medium-high, spray with cooking spray, add the frozen pepper and onion blend, and cook 8-10 minutes until most of the moisture cooks off and the vegetables get some color. Season lightly and remove.
5. 05Cook the pork. In the same skillet, cook the pork in 2 batches so it browns instead of steams. Cook 6-8 minutes per batch until lightly browned and the pork reaches 145F. Rest the pork 3 minutes.
6. 06Cook the mojo drizzle. Simmer the reserved mojo in the small saucepan for 3-5 minutes, until the raw garlic mellows and the sauce slightly reduces.
7. 07Finish the rice and beans. Stir the drained black beans into the cooked rice. Taste and adjust salt if needed.
8. 08Portion by weight. Weigh the cooked pork, rice and beans, peppers and onions, and mojo drizzle if you want exact portions. Divide each component into 5 containers.