Saturday, June 26, 2010

Pork-n-Rice Skillet

Serves: 4

1/2 c. onion, chopped
1 can (14.5 oz.) beef broth
1 1/3 c. instant rice, uncooked
1 tsp. yellow mustard
1 can (16 oz.) diced tomatoes, undrained
1/4 c. ketchup
1 tsp. dried parsley
1/2 c. green pepper, chopped
1 1/2 c. roast pork, cooked

Spray a large skillet with oil or non-stick cooking spray. Saute onion for 5 minutes or until tender. Stir in beef broth, rice and mustard. Bring mixture to a boil. Add tomatoes, ketchup, parsley and green pepper; mix well. Reduce heat and simmer for 20 minutes, stirring occasionally. Add pork; mix well. Continue simmering for 5 minutes or until mixture is heated through, stirring often.

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Tips: This was a nice dish with a unique flavor due to the ketchup/mustard mix. However, I must warn you - if you do not like mustard this might not be the dinner for you. Mustard is one food I absolutely loathe however I will try new dishes like this just to be adventurous. I didn't taste the mustard in the dish as much as I could smell it when it was cooking (which I don't like either). Since the rest of my family found no problem with this dinner, I figure that most other people won't either. Let me know what you think. For the cooked pork, leftovers are great in this dish or find a lone pork chop and cook it up before you start.

Recipe from Grandma's Comfort Food Made Healthy


FoodontheTable said...

Looks great! I like mustard, so I'll keep it in there.

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