PICANTE PORK SKILLET

Picante Pork Skillet image

"I found this recipe around 10 years ago and added the picante sauce, vegetables and crunchy water chestnuts," says Margaret Morton of Eau Claire, Michigan. "I've used apricot preserves or orange marmalade in place of the peach preserves," she adds.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless pork, cut into 3/4-inch cubes
2 tablespoons taco seasoning
1 tablespoon canola oil
1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
1 cup salsa
1 cup picante sauce or additional salsa
1 can (8 ounces) water chestnuts, drained and finely chopped
1/3 cup peach preserves
Hot cooked rice

Steps:

In a large resealable plastic bag, combine the pork and taco seasoning. Seal and shake to coat. In a large skillet or wok, stir-fry pork in oil for 3 minutes., Add the onion, green pepper and celery; stir-fry until vegetables are tender. Add the salsa, picante sauce, water chestnuts and preserves. Cook until heated through. Serve with rice.

Nutrition Facts : Calories 335 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1010mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges