Caribbean Pork Risotto

Description
Makes 4 servings.

Ingredients

 * 3/4 pound boneless lean pork tenderloin, cut into strips
 * Salt, ground ginger and ground cloves to taste
 * 1 tablespoon oil
 * 1 cup diced green peppers
 * 1 tablespoon firmly-packed brown sugar
 * 1 clove garlic, minced
 * Juice of 1 lime
 * 1/2 cup chopped onion
 * 1 tablespoon butter
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 2 tablespoons rum
 * 2 cups chicken broth, divided
 * 3 cups water
 * 1 8-ounce can pineapple tidbits in juice (undrained)

Directions
Season pork with salt, ginger and cloves. Cook pork in oil in large non-stick skillet over high heat. Add peppers, sugar and garlic; cook 1 to 2 minutes longer. Remove pork mixture; set aside.

Cook onion in butter until soft. Add rice and stir 2 to 3 minutes. Add rum; stir until absorbed. Decrease heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in pineapple and reserved pork mixture; serve immediately.