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Caribbean Pork Kabobs and Rice
Makes 4 servings
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Image © Publications International, Ltd.
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Caribbean Pork Kabobs and Rice
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Ingredients
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1
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cup UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice
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1-1/2
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cups peeled, diced sweet potato
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2
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tablespoons plus 2 teaspoons Caribbean seasoning, divided
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1
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can (8 ounces) pineapple chunks in juice
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1
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(12-ounce) pork tenderloin, cut into 1-1/2-inch cubes
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1
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red bell pepper, cut into 1-inch squares
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1
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green bell pepper, cut into 1-inch squares
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1/4
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cup dry-roasted peanuts
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1. In medium pan, heat 2 cups water to a boil. Add rice, sweet potato and 2 teaspoons Caribbean seasoning. Cover, reduce heat and simmer 10 minutes or until rice and sweet potato are tender.
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2. Drain pineapple chunks, reserving juice. Add pineapple chunks to rice mixture.
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3. Preheat broiler. Place remaining 2 tablespoons Caribbean seasoning into large resealable plastic food storage bag. Add pork; seal bag and turn to coat pork with seasoning. Thread pork and bell peppers onto skewers.
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4. Broil kabobs 4 minutes on each side. Turn and brush with reserved pineapple juice. Continue cooking 2 minutes on each side until pork is no longer pink.
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5. Top rice with peanuts and serve with kabobs.
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© MASTERFOODS USA
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Nutrients per Serving
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Calories
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463
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Calories from Fat
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16 %
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Total Fat
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8 g
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Cholesterol
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49 mg
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Carbohydrate
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72 g
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Protein
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26 g
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Sodium
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918 mg
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