RICE WITH PIGEON PEAS, PORK & BACON

Rice with Pigeon Peas, Pork & Bacon image

When is a rice dish more than just a rice dish? When it's made with pork tenderloin bits, bacon, peppers, onions and garlic.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 15

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Ingredients

1 pork tenderloin (1/2 lb.), cut into bite-size pieces
5 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 small onion, chopped
1/2 cup chopped red peppers
1/2 cup chopped green peppers
2 cloves garlic, minced
2 cups long-grain white rice, uncooked
1 can (15 oz.) pigeon peas, rinsed
1 cup dry white wine
1 Tbsp. chicken bouillon
2 bay leaves
1/2 tsp. ground cumin
2 Tbsp. annatto paste
2 cups hot water
1/2 cup chopped fresh cilantro

Steps:

Heat oven to 350°F.
Cook tenderloin and bacon in ovenproof Dutch oven or large deep skillet on medium-high heat 5 min. or until tenderloin is golden brown, stirring frequently. Add onions, peppers and garlic; stir. Cook 3 min. or until vegetables are crisp-tender, stirring frequently. Add next 6 ingredients; bring to boil.
Dissolve annatto paste in 1 cup hot water. Add to rice mixture; stir in remaining hot water and cilantro. Bring to boil; simmer on medium-low heat 5 min. Remove and discard bay leaves. Cover with lid.
Bake 25 to 30 min. or until rice is tender.

Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g