A pacific combination of real meat, spices, and rice is made with brown sugar, butter, and chicken broth, enriched with alcohol content, and cooked to fine perfection, as it adds some brown, tangy zest to the meat and rice.
- ¾ pound boneless lean pork tenderloin, cut into strips
- 1 teaspoon salt, any kind
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves, to taste
- 1 tablespoon cooking oil
- 1 cup diced green peppers (bell, Jalapeño or bird's-eye)
- 1 tablespoon firmly-packed brown sugar
- 1 clove garlic, minced
- juice of 1 lime
- ½ cup chopped onion, red, white, or yellow only
- 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 or (2 ¼ cups fresh pineapple slices)
- Season pork with salt, ginger, and cloves. Cook pork in oil in a large, non-stick skillet over high heat.
- Add peppers, sugar, and garlic; cook 1 to 2 minutes longer.
- Remove pork mixture; set aside.
- Cook the onion in butter until soft. Add rice and stir 2 to 3 minutes.
- Add rum; stir until absorbed. Decrease heat to medium high; mix with 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.
- Mix up the pineapple and reserved pork mixture; serve immediately.
Nutritional Information Edit
Servings: 3 tablespoons per plate