300 Cal Creole Pork and Rice

• 34 lb pork tenderloin, cut into bite-sized pieces
• 2 garlic cloves, minced
• 1 medium yellow onion, thinly sliced
• 12 cup thinly sliced red bell pepper
• 12 cup uncooked white rice
• 34 teaspoon beef bouillon granules
• 18 teaspoon black pepper
• 16 ounces diced tomatoes, undrained
• 13 cup water
• 12 fresh whole okra, tops removed
• 18 teaspoon ground red pepper
• 23 cup grated reduced-fat cheddar cheese

1. Preheat oven to 350 degrees.
2. Spray 10" skillet with cooking spray and brown pork over high heat for 3-5 minutes adding garlic at last minute so to brown but not burn.
3. Drain and set aside.
4. Respray same pan with cooking spray and cook onions over medum high heat for 2-3 minutes then remove from heat.
5. Add everything from bell peppers to ground red pepper and also pork.
6. Stir well, cover and bake for 50-60 minutes until rice is cooked.
7. Top with cheese and bake an additional 5-6 minutes uncovered.
8. Let stand 5 minutes before serving.

pork tenderloin, garlic, yellow onion, red bell pepper, white rice, beef bouillon granules, black pepper, tomatoes, water, okra, ground red pepper, cheddar cheese

Taken from www.food.com/recipe/300-cal-creole-pork-and-rice-419335 (may not work)