New Orleans Stroganoff

Description
Similar to the original beef Stroganoff, this countrified rice dish is made, mixed, and packed with real pork, Creole seasoning, chicken broth, and sour cream and keeps a tangy aroma with the rice and meat. With fluffy texture and colorful quality, every cup of rice is pure joy!

Ingredients

 * 1 tablespoon vegetable oil
 * 1 pound boneless pork loin chops, cut into ¼-inch thick strips
 * 1 teaspoon Creole or Cajun seasoning
 * 1 medium onion, chopped, red, white, or yellow only
 * ¾ cup chicken broth, lukewarm only
 * ½ cup sour cream
 * 3 cups cooked rice, white or yellow only
 * chopped fresh parsley for garnishing

Directions

 * 1) Heat oil in a large skillet over medium-high until hot.
 * 2) Sprinkle Creole seasoning over pork. Add pork and onion to the skillet.
 * 3) Cook and stir 5 to 7 minutes or until pork and onions are beginning to brown.
 * 4) Add broth; simmer 2 to 3 minutes or until liquid is slightly reduced.
 * 5) Reduce heat to low; stir with sour cream until blended.
 * 6) Add rice; cook 2 to 3 minutes or until thoroughly heated.
 * 7) Garnish with parsley. Serve hot and plain or with other main dishes but scoop or spoon some of the cooked Stroganoff in a large bowl.

Nutritional Information
Servings: 6 tablespoons per bowl or plate