RICE AND PORK SKILLET

Rice and Pork Skillet image

This Rice and Pork Skillet simmers away on the stove getting more and more delicious while you do other things. (Just one of the many reasons we love it.)

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 13

Previous Next

Ingredients

1 Tbsp. oil, divided
1 Tbsp. Spanish paprika (pimenton)
1-1/2 lb. pork tenderloin, cut into 2-inch cubes
1 large baking potato (8 oz.), peeled, cut into 1-inch cubes
1 onion, chopped
2 plum tomatoes, quartered (2 cups)
3 cloves garlic, minced
10 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3/4 cup water
1-1/2 cups medium-grain white rice
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Mix half the oil and paprika in medium bowl. Add pork; toss to coat. Cook pork in large skillet on medium-high heat 5 min. or until browned. stirring frequently. Remove from skillet; cover to keep warm.
Add remaining oil to skillet. Add potatoes and onions; cook 3 min., stirring constantly. Add tomatoes, garlic and ham; cook 2 min., stirring occasionally. Add broth, water and rice; bring to boil. Stir in chickpeas and pork; cover.
Cook on low heat 30 min. or until liquid is absorbed. Top with cheese before serving.

Nutrition Facts : Calories 480, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 35 g