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Caribbean Pork 'N Rice
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 1 x onion, minced
- 2 x carrots, minced
- 1 x 14 ounce can Del Monte Pineapple Tidbits
- 2 Tbsp. Bull's Eye Original Barbecue Sauce
- 1 tsp grnd ginger
- 1 x green pepper, minced
- 1 1/2 c. Minute Rice
Directions
- COOK pork in a little oil in a large fry pan. Add in onion, carrots and cook till pork is no longer pink inside.
- STIR in 1 can each pineapple tidbits and water, barbecue sauce, grnd ginger, pepper and rice.
- BRING to boil; cover and let stand 5 minutes.
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