Rice with Pigeon Peas, Pork & Bacon

• 1 pork tenderloin (1/2 lb.), cut into bite-size pieces Safeway 1 lb For $3.99 thru 02/09
• 5 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 small onion, chopped
• 1/2 cup chopped red peppers
• 1/2 cup chopped green peppers
• 2 cloves garlic, minced
• 2 cups long-grain white rice, uncooked
• 1 can (15 oz.) pigeon peas, rinsed
• 1 cup dry white wine
• 1 Tbsp. chicken bouillon
• 2 bay leaves
• 1/2 tsp. ground cumin
• 2 Tbsp. annatto paste
• 2 cups hot water
• 1/2 cup chopped fresh cilantro

1. Heat oven to 350F.
2. Cook tenderloin and bacon in ovenproof Dutch oven or large deep skillet on medium-high heat 5 min.
3. or until tenderloin is golden brown, stirring frequently.
4. Add onions, peppers and garlic; stir.
5. Cook 3 min.
6. or until vegetables are crisp-tender, stirring frequently.
7. Add next 6 ingredients; bring to boil.
8. Dissolve annatto paste in 1 cup hot water.
9. Add to rice mixture; stir in remaining hot water and cilantro.
10. Bring to boil; simmer on medium-low heat 5 min.
11. Remove and discard bay leaves.
12. Cover with lid.
13. Bake 25 to 30 min.
14. or until rice is tender.

pork tenderloin, bacon, onion, red peppers, green peppers, garlic, longgrain white rice, pigeon peas, white wine, chicken bouillon, bay leaves, ground cumin, paste, water, fresh cilantro

Taken from www.kraftrecipes.com/recipes/rice-pigeon-peas-pork-bacon-162663.aspx (may not work)