Rice and Pork Skillet

• 1 Tbsp. oil, divided
• 1 Tbsp. Spanish paprika (pimenton)
• 1-1/2 lb. pork tenderloin, cut into 2-inch cubes Safeway 1 lb For $3.99 thru 02/09
• 1 large baking potato (8 oz.), peeled, cut into 1-inch cubes Safeway 2 pkg For $5.00 thru 02/09
• 1 onion, chopped
• 2 plum tomatoes, quartered (2 cups) King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, minced
• 10 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 3/4 cup water
• 1-1/2 cups medium-grain white rice
• 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Mix half the oil and paprika in medium bowl.
2. Add pork; toss to coat.
3. Cook pork in large skillet on medium-high heat 5 min.
4. or until browned.
5. stirring frequently.
6. Remove from skillet; cover to keep warm.
7. Add remaining oil to skillet.
8. Add potatoes and onions; cook 3 min., stirring constantly.
9. Add tomatoes, garlic and ham; cook 2 min., stirring occasionally.
10. Add broth, water and rice; bring to boil.
11. Stir in chickpeas and pork; cover.
12. Cook on low heat 30 min.
13. or until liquid is absorbed.
14. Top with cheese before serving.

oil, spanish paprika, pork tenderloin, baking potato, onion, tomatoes, garlic, ham, chicken broth, water, white rice, chickpeas, parmesan cheese

Taken from www.kraftrecipes.com/recipes/rice-pork-skillet-143385.aspx (may not work)