Variety is the spice of life, and food definitely spices up mine. It’s the variety of foods that make my meals so worthwhile! Mixing it up is always welcome at my place, and so is this Caribbean Pork ‘N Rice recipe. The succulent pork tenderloin, carrots, onion, white rice, even pineapple chunks, but don’t forget the Kraft Barbecue Sauce! These make for one great tasting dish!
If you still want to mix it up a little bit more, you can even substitute the pork tenderloins for skinless chicken. The result is the same, a tasty bowl of Caribbean food for the soul. Let me know what you think, or if you made any tweaks that makes it your own!
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-3/4 cups each
- 1 Tbsp. oil
- 1 lb. pork tenderloin, cut into chunks
- 2 carrots, chopped
- 1 onion, chopped
- 2 cups instant white rice, uncooked
- 1 can (14 oz.) pineapple chunks in juice, undrained
- 1-1/2 cups water
- 1 green pepper, chopped
- 1/4 cup KRAFT Original Barbecue Sauce
- 1 tsp. ground ginger
- HEAT oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.
- STIR in remaining ingredients. Bring to boil; cover. Remove from heat.
- LET stand 5 min. Fluff with fork before serving.
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