Triple Pork With Rice

• 1/2 pound lean boneless pork, cut into 1/2-inch cubes
• 4 ounces fully cooked ham, diced
• 4 bacon strips, diced
• 1 medium onion, sliced
• 1 medium sweet red pepper, julienned
• 1/2 cup lemon juice
• 1 to 2 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1-1/2 cups uncooked long grain rice
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) kidney beans, rinsed and drained
• 1 medium ripe avocado, peeled and sliced, optional

1. In a large resealable plastic bag, combine the first 10 ingredients. Seal bag and turn to coat. Refrigerate for 1-2 hours.
2. Drain and discard marinade. In a large skillet, cook pork mixture in oil over medium heat for 5-6 minutes. Stir in rice; cook for 3 minutes. Add broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender.
3. Stir in beans; bring to a boil. Reduce heat; cover and simmer 5 minutes longer or until rice is tender. Garnish with avocado if desired.

pork, fully cooked ham, bacon, onion, sweet red pepper, lemon juice, jalapeno peppers, ground cumin, caraway seeds, salt, canola oil, long grain rice, beef broth, tomatoes, kidney beans, avocado

Taken from www.tasteofhome.com/recipes/triple-pork-with-rice/ (may not work)