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1
Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste.
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2
Add pork and stir to coat.
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3
Marinate pork 4-24 hours.
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4
Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat.
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5
Add the pork, leaving any excess spice mixture in the bowl to add later.
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6
Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes.
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7
Transfer the pork to a plate.
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8
Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes.
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9
Add rice and cook, stirring, until well coated with the onion mixture.
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10
Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.)
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11
Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
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12
Preheat oven to 350u00b0F.
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13
Stir shrimp (if using) and artichokes (or green beans) into the rice.
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14
Cover and bake for 20 minutes.
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15
Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top.
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16
Cover and continue baking until the rice is tender and the liquid has been absorbed (if you've added shrimp, they should be opaque and pink), 10 to 15 minutes more.
