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Caribbean Jerk Pork and Rice Casserole

Recipe Introduction


Betty Crocker Comfort Casseroles January 2001 Page 10





List of Ingredients



• 1 pound pork boneless loin -- cut into 3/4" pieces
  
• 1 1/2 teaspoons jerk seasoning -- dry
  
• 1 teaspoon grated ginger root
  
• 1 tablespoon vegetable oil
  
• 1/2 cup coarsely chopped red bell pepper
  
• 1 (8 ounce) can pineapple tidbits -- drained and juice reserved
  
• 1/4 cup lime juice
  
• 1 cup uncooked regular long-grain rice
  
• 2 tablespoons honey
  
• 4 medium green onions -- cut into 1/4" pieces
  
• 1/4 cup salted cashew pieces
  
• 2 tablespoons chopped fresh cilantro
  






Instructions



1. Heat oven to 350 degrees. Spray rectangular baking dish, 11 x 7 x 1 1/2-inches, with cooking spray.
   
   
2. Mix pork, 1 teaspoon of the jerk seasoning and the gingerroot. Heat oil in 10 inch skillet over medium-high heat. Cook pork mixture and bell pepper inoil 3 to 5 minutes, stirring occasionally, until pork is brown. Spoon into baking dish.
   
   
3. Mix reserved pineapple juice, lime juice and enough water to equal 2 cups.Pour over pork mixture. Stir in rice, honey and remaining 1/2 teaspoon jerk seasoning.
   
   
4. Cover and bake 45 minutes. Stir in pineapple and onions. Sprinkle withcashews. Bake uncovered about 15 minutes or until pork is no longer pinkand liquid is absorbed. Sprinkle with cilantro.
   
   
5. Serving Size : 4