To go along with the pork I decided to make a sofrito rice. I found a recipe on epicurious that looked great, but of course with some tweaking, I think I made it better. I wanted that same southwest-y flavor that complimented the pork. So I added a couple more ingredients, and basically added more of what was called for. It was the perfect compliment to the pork, and I see this being something I make again soon.
1/4 teaspoon turmeric upped to 2 Tsp.
Add turmeric (and cumin) and cook, stirring, 30 seconds. Stir in rice, and salt and pepper and stir until rice is toasted about 2 minutes. Add wine and let cook a couple more minutes. Add stock and let come to a boil uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 5 to 8 minutes. Add beans at this point and Reduce heat to as low as possible and cook rice, tightly covered, 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.