Caribbean Pork & Rice

• 3 oz. pork tenderloin, cut into chunks
• 1/2 tsp. canola oil
• 1/4 medium onion, chopped
• 1 medium carrot, chopped
• 1/2 cup pineapple chunks
• 1/2 cup drinking water
• 1 Tbsp. BULL'S-EYE Original Barbecue Sauce
• 1/4 tsp. ground ginger
• 1/4 medium green pepper, chopped
• 1/2 cup instant brown rice, uncooked
• 8 oz. fat-free milk

1. Cook tenderloin in oil in skillet.
2. Add onion and carrot and cook until pork is no longer pink inside.
3. Stir in drained pineapple, water, barbecue sauce, ground ginger, green pepper and rice.
4. Bring to a boil; cover and let stand 5 minutes.
5. Serve meal with an 8 ounce glass of milk.

pork tenderloin, canola oil, onion, carrot, pineapple, water, barbecue sauce, ground ginger, green pepper, instant brown rice, milk

Taken from www.kraftrecipes.com/recipes/caribbean-pork-rice-64659.aspx (may not work)