Cajun Pork Paella
|1 poundboneless pork loin; cut into 1/2-inch cubes|
|1 tablespoonCajun-style seasoning|
|1 tablespoonVegetable oil|
|1 ouncequick cooking spicy Cajun-style beans and rice|
|1 1/4 cupsWater|
|1/4 cupdry white wine; (or chicken broth)|
|1 8-oz.clam juice; (8 oz bottle) (or chicken broth)|
|1 6.5-oz jarmarinated artichoke hearts; (6 1/2 oz jar) drained|
|1 cupthawed frozen green peas|
|1 2-oz jardiced pimientos; undrained|
Cajun Pork Paella Preparation
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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