Pork: Caribbean Jerk Pork and Rice Casserole

posted by Terrytx 01-09-101 6:38 AM

* Exported from MasterCook *

Caribbean Jerk Pork and Rice Casserole
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

Heat oven to 350 degrees. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with cooking spray.

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 in oil 3 to 5 minutes, stirring occasionally, until pork is brown. Spoon into baking dish.

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.

Cover and bake 45 minutes. Stir in pineapple and onions. Sprinkle with cashews. Bake uncovered about 15 minutes or until pork is no longer pink and liquid is absorbed. Sprinkle with cilantro.

Source: Betty Crocker Comfort Casseroles January 2001 Page 10"

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