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    Caribbean Pork and Rice


    Source of Recipe


    kraftfoods.com


    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




 

 

 


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