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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 (3/4-pound) pork tenderloin |
vegetable cooking spray |
2 (15-ounce) cans black-eyed peas, undrained |
1 (14 1/4-ounce) can no-salt-added beef broth |
1 (16-ounce) package frozen vegetable gumbo mix |
1 tablespoon dried parsley flakes |
2 teaspoons hot sauce |
1/2 teaspoon dried thyme |
1/2 teaspoon ground red pepper |
2 cloves garlic, minced |
2 bay leaves |
2 1/2 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Trim fat from pork; cut pork into bite-size pieces. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add pork, and cook until browned on all sides, stirring often.
2. Stir in peas and next 8 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender. Remove and discard bay leaves.
3. To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.
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