Caribbean Pork 'N Rice
- serves 4
1 lb(s) pork tenderloin, thinly sliced
1 onion, chopped
2 carrots, chopped
1 14 oz can Del Monte Pineapple Tidbits
2 Tbsp Bull’s Eye Original Barbecue Sauce
1 tsp ground ginger
1 green pepper, chopped
1 ½ cup Minute Rice
1. COOK pork in a little oil in a large fry pan. Add onion, carrots and cook until pork is no longer pink inside.
2. STIR in 1 can each pineapple tidbits and water, barbecue sauce, ground ginger, pepper and rice.
3. BRING to boil; cover and let stand 5 min.