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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I make this Spanish rice dish whenever I have leftover pork. It's perfect for two people. We like to eat it on a corn tortilla or with a salad. Ingredients:
1/2 cup uncooked brown rice |
2 teaspoons canola oil |
3/4 cup reduced-sodium chicken broth |
1/2 cup water |
1/2 cup diced tomatoes and green chilies |
1-1/2 cups cubed cooked apricot pork tenderloin |
Directions:
1. In a small saucepan, saute rice in oil until lightly browned. Add the broth, water and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Add pork; heat through. Yield: 2 servings.
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