Pork, Black Bean And Rice Stew

• 1 1/2 lbs pork tenderloin, cut into 1/2-inch cubes
• 2 tablespoons oil, divided
• 3 3/4 cups water
• 1 (7 ounce) package ZATARAIN'S(R) Black Beans and Rice
• 1 cup frozen corn, thawed
• 2 tablespoons chopped cilantro

1. Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
2. Pour water into same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
3. Stir in pork and corn. Cook 5 minutes longer or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro.

pork tenderloin, oil, water, black beans, frozen corn, cilantro

Taken from www.food.com/recipe/pork-black-bean-and-rice-stew-523365 (may not work)