Caribbean Pork and Rice
Source of Recipe
1 lb. pork tenderloin, cut into chunks
1 Tbsp. oil
1 medium onion, chopped
2 medium carrots, chopped
1 can (14 oz.) pineapple chunks, drained
1 can (14 oz.) water
1/4 cup BULL'S-EYE Original Barbecue Sauce
1 tsp. ground ginger
1 green pepper, chopped
2 cups uncooked MINUTE White Rice
COOK tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside.
STIR in pineapple, water, barbecue sauce, ground ginger, green pepper and rice.
BRING to boil; cover and let stand 5 minutes.
Can also be made with Chicken