1. Prepare rice as label directs.
2. In large skillet, heat oil over medium heat; add garlic, bay leaves and onion. Cook and stir 3 minutes. Add pork; cook 8 minutes or until browned, breaking up meat with side of spoon.
3. Stir in tomatoes, olives, tomato paste, raisins, oregano, cumin, red pepper, 1 cup water, ½ teaspoon salt and ⅛ teaspoon black pepper; increase heat to medium-high. Heat to a simmer; reduce heat to low. Cook and stir 10 minutes. Makes about 4 cups.
4. Remove bay leaves; serve over rice garnished with cilantro, if desired.
Dietitian Tip: Pump up the fiber by incorporating a frozen veggie rice mix into the white rice when it’s finished cooking. The heat from the rice will thaw the frozen veggies for a quick way to increase your vegetables.
- 21 g Fat
- 6 g Saturated Fat
- 68 mg Cholesterol
- 543 mg Sodium
- 41 g Carbohydrates
- 4 g Fiber
- 10 g Sugars
- 0 g Added Sugars
- 25 g Protein
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Nutritional Information
- 21 g Fat
- 6 g Saturated Fat
- 68 mg Cholesterol
- 543 mg Sodium
- 41 g Carbohydrates
- 4 g Fiber
- 10 g Sugars
- 0 g Added Sugars
- 25 g Protein
Directions
1. Prepare rice as label directs.
2. In large skillet, heat oil over medium heat; add garlic, bay leaves and onion. Cook and stir 3 minutes. Add pork; cook 8 minutes or until browned, breaking up meat with side of spoon.
3. Stir in tomatoes, olives, tomato paste, raisins, oregano, cumin, red pepper, 1 cup water, ½ teaspoon salt and ⅛ teaspoon black pepper; increase heat to medium-high. Heat to a simmer; reduce heat to low. Cook and stir 10 minutes. Makes about 4 cups.
4. Remove bay leaves; serve over rice garnished with cilantro, if desired.
Dietitian Tip: Pump up the fiber by incorporating a frozen veggie rice mix into the white rice when it’s finished cooking. The heat from the rice will thaw the frozen veggies for a quick way to increase your vegetables.