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Toss cubes with seasoning; heat oil in large nonstick skillet over medium-high heat. Add pork cubes; cook and stir until pork is nicely browned. Remove pork from skillet and keep warm. Add rice and beans mix and seasoning packets to skillet, along with water, wine and clam juice, stirring to mix. Bring to boil and cover tightly; reduce heat to a simmer and cook for 6 minutes, stirring several times. Top rice mixture with pork, artichoke hearts, peas and pimientos and cover, cooking for about 4 minutes longer or until most liquid has been absorbed. Serve hot from skillet.
Republished with Permission, National Pork Council
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dakotarussell 2 years agoThis was a decent recipe, although a bit confusing. Obviously, the 1 ounce of beans and rice mix should be 1 box, and the cook times seemed off. It took about 20 minutes for the rice to finish absorbing the liquid, rather than the specified 6. Some of the flavors were interesting, especially the clam juice/artichoke pairing, but the gravy from the beans and rice mix kind of overwhelmed things.
tyson 8 years agoRepublished with Permission, National Pork Council [I posted this recipe.]