CARIBBEAN PORK AND JASMINE RICE

Caribbean Pork and Jasmine Rice image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 11

1 cup uncooked jasmine rice
1 pound pork tenderloin
1 small red onion, coarsely chopped
1 teaspoon Caribbean jerk seasoning
1 medium sweet potato, peeled, cut lengthwise in half, then cut crosswise into 1/8-inch slices
1/2 cup water
1 cup snow (Chinese) pea pods (4 ounces)
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1/4 cup lime juice
2 tablespoons honey
2 teaspoons cornstarch

Steps:

Cook rice as directed on package.
While rice is cooking, cut pork cross-wise into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork, onion and jerk seasoning; stir-fry 3 to 4 minutes or until pork is brown.
Stir in sweet potato and water. Cover and cook over medium heat 5 minutes. Stir in pea pods and pineapple chunks. Cook 2 minutes, stirring occasionally.
Mix reserved pineapple juice, lime juice, honey and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with pork mixture.

Nutrition Facts : Calories 455, Carbohydrate 75 g, Cholesterol 65 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg