Holiday Rice: Mix together water, tomato paste, salt, turmeric, and cumin. Add rice to a baking dish and pour the spiced water over it. Sprinkle diced onions and minced garlic over the rice, then top with diced butter. Bake at full steam setting (212F, 100% humidity) for 60 minutes. When cooked, toss with lime juice and mix in peas and diced tomatoes.
Cumin Black Beans: Mix all ingredients together in a large bowl.
Grilled Pineapple & Onion Salsa - Al Pastor: Gently toss all of the ingredients together.
Spicy Roasted Green Beans: Toss green beans in oil, then season with the spice mix. Roast in an oven at 350F until lightly charred and cooked through (approx 6 minutes). Remove and cool.
Adobo Pork Loin: Remove the butchered pork loin chops from the marinade. Season with salt and grill-mark on both sides. Place on black roasting trays, and place a spoonful of leftover marinade on each piece. Roast in the oven at 325F until the internal temp reaches 155F (10-15 min). Cool and transfer to sheet trays for plating.
For plating: Start by molding your holiday rice into a round or cylindrical shape and placing it on one side of your plate. Beside the rice, spoon a generous serving of your cumin black beans. Arrange the sliced adobo pork loin in a fanned pattern next to the beans, topped with a dollop of your grilled pineapple & onion salsa. Finish the plate with a bundle of spicy roasted green beans placed next to the pork. For an added touch, garnish with a sprinkle of freshly chopped herbs like cilantro or parsley.