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Recipe
Caribbean Pork 'N Rice Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 391 | |
| Calories from Fat 26 | 7% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 61mg | 3% |
| Potassium 556mg | 16% |
| Total Carbs 60.61g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.72g | 2% |
| Protein 27.76g | 44% |
Ingredients Convert Measures
- 1 lb pork tenderloin, thinly sliced
- 1 x onion, minced
- 2 x carrots, minced
- 1 x 14 ounce can Del Monte Pineapple Tidbits
- 2 Tbsp. Bull's Eye Original Barbecue Sauce
- 1 tsp grnd ginger
- 1 x green pepper, minced
- 1 1/2 c. Minute Rice
Directions
- COOK pork in a little oil in a large fry pan. Add in onion, carrots and cook till pork is no longer pink inside.
- STIR in 1 can each pineapple tidbits and water, barbecue sauce, grnd ginger, pepper and rice.
- BRING to boil; cover and let stand 5 minutes.
