Arroz con Habichuelas y Chuleta

Instructions

1. 1Marinate the chuletas: Pat the pork chops dry with paper towels. In a small bowl, mix together the sazón, garlic powder, onion powder, oregano, adobo, and black pepper. Rub the seasoning all over both sides of each chop. Drizzle with olive oil. Let marinate for at least 15 minutes at room temperature, or up to 24 hours in the refrigerator.
2. 2Start the arroz: Heat the olive oil in a medium heavy-bottomed pot over medium heat. Add the sofrito and cook, stirring, for 2–3 minutes until fragrant and the liquid has mostly evaporated.
3. 3Add the tomato sauce and sazón packet to the pot. Stir and cook for 1 minute. Add the drained kidney beans, diced potatoes, salt, and pepper. Stir everything together.
4. 4Add the rice to the pot and stir to coat it in the sofrito mixture. Pour in the water or broth and add the olives if using. Bring to a boil over medium-high heat, stirring once.
5. 5Once boiling, reduce heat to the lowest setting, cover tightly, and cook for 20–25 minutes without lifting the lid. The rice is done when all the liquid is absorbed, the potatoes are tender, and the grains are fluffy. Fluff gently with a fork.
6. 6While the rice cooks, grill the chuletas: Heat a grill pan or cast-iron skillet over medium-high heat until very hot. Cook the chuletas for 4–5 minutes per side, pressing down slightly, until deeply golden with char marks and cooked through. Let rest 3 minutes before serving.
7. 7Make the Caesar salad: Toss the chopped romaine with the Caesar dressing until evenly coated. Add the croutons and half the Parmesan and toss again. Season with black pepper.
8. 8Plate it up: Mound the arroz con habichuelas on one side of the plate, place a chuleta alongside, and add a generous portion of Caesar salad. Finish the salad with the remaining Parmesan.
9. 9Serve immediately and enjoy — this is Puerto Rican comfort food at its finest.