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Caribbean Pork 'n Rice

  • Prep Time: 10 Minutes (Total time: 30 Minutes)
  • Serving Size: 4
  • 1 pound Pork Tenderloin, Cut Into Chunks
  • 1 tablespoon Oil
  • 1 medium Onion, Chopped
  • 2 medium Carrots, Chopped
  • 1 can (14 ounces) Pineapple Chunks, Drained
  • 1 can (14 ounces) Water
  • 1/4 cup BULL'S-EYE Original Barbecue Sauce
  • 1 teaspoon Ground Ginger
  • 1 Green Pepper, Chopped
  • 2 cups Uncooked Instant White Rice
  • COOK tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside.

    STIR in pineapple, water, barbecue sauce, ground ginger, green pepper and rice.

    BRING to boil; cover and let stand 5 minutes.

    KRAFT KITCHENS TIPS

    Substitute

    Substitute boneless skinless chicken breasts for the pork tenderloin.

    RECIPE COURTESY OF KRAFT FOODS