Caribbean Pork N Rice Recipes

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CARIBBEAN PORK 'N RICE



Caribbean Pork 'N Rice image

Barbecue sauce and pineapple give a tropical twist to plain old pork & rice.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 25m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 10

1 Tbsp. oil
1 lb. pork tenderloin, cut into chunks
2 carrots, chopped
1 onion, chopped
2 cups instant white rice, uncooked
1 can (14 oz.) pineapple chunks in juice, undrained
1-1/2 cups water
1 green pepper, chopped
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger

Steps:

  • Heat oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.
  • Stir in remaining ingredients. Bring to boil; cover. Remove from heat.
  • Let stand 5 min. Fluff with fork before serving.

Nutrition Facts : Calories 460, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

BAKED PORK CHOPS AND RICE



Baked Pork Chops and Rice image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
  • Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
  • Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g

CARIBBEAN PORK AND JASMINE RICE



Caribbean Pork and Jasmine Rice image

Add Thai cuisine in your family's skillet dinner! Enjoy this savory dish made using veggies, rice and pineapple chunks flavored by Caribbean jerk seasoning.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

1 cup uncooked jasmine rice
1 pound pork tenderloin
1 small red onion, coarsely chopped
1 teaspoon Caribbean jerk seasoning
1 medium sweet potato, peeled, cut lengthwise in half, then cut crosswise into 1/8-inch slices
1/2 cup water
1 cup snow (Chinese) pea pods (4 ounces)
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1/4 cup lime juice
2 tablespoons honey
2 teaspoons cornstarch

Steps:

  • Cook rice as directed on package.
  • While rice is cooking, cut pork cross-wise into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork, onion and jerk seasoning; stir-fry 3 to 4 minutes or until pork is brown.
  • Stir in sweet potato and water. Cover and cook over medium heat 5 minutes. Stir in pea pods and pineapple chunks. Cook 2 minutes, stirring occasionally.
  • Mix reserved pineapple juice, lime juice, honey and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with pork mixture.

Nutrition Facts : Calories 455, Carbohydrate 75 g, Cholesterol 65 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg

CARIBBEAN PORK 'N RICE



Caribbean Pork 'n Rice image

This is from kraftfoods.com healthy living recipes. Exchanges: 3 starch, 1/2 fruit, 1 vegetable, 3 meat, 1/2 fat.

Provided by Shellbelle

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pork tenderloin, cut into chunks
1 tablespoon oil
1 white onion, chopped
2 carrots, chopped
1 (14 ounce) can pineapple chunks, drained
1 (14 ounce) can water
1/4 cup barbecue sauce
1 teaspoon ground ginger
1 green bell pepper, chopped
2 cups uncooked MINUTE White Rice

Steps:

  • Cook tenderloin in oil in a large skillet.
  • Add onion and carrots and cook until pork is no longer pink inside.
  • Stir in pineapple, water, barbecue sauce, ground ginger, bell pepper, and rice.
  • Bring to a boil; cover and let stand 5 minutes.

Nutrition Facts : Calories 460.7, Fat 8.2, SaturatedFat 1.9, Cholesterol 73.8, Sodium 223.2, Carbohydrate 67.5, Fiber 3.7, Sugar 21.8, Protein 28.4

CARIBBEAN CITRUS PORK



Caribbean citrus pork image

This dish has incredible flavor from the combination of orange, rum and chili pepper. Serving this over rice is optional but the rice IS a great base for the sauce. Fried plantain goes well with this meal.

Provided by Hey Jude

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 large oranges, peeled,divided into segments
2 tablespoons vegetable oil
1 1/2 lbs pork tenderloin, sliced into 1/2 inch medallions
1/2 teaspoon salt
fresh ground pepper
2 tablespoons butter
3 shallots, chopped
1 red bell pepper, seeded,diced
1 jalapenos or 1 habanero pepper, seeded,diced
1 clove garlic, minced
1/2 cup chicken broth
1/4 cup light rum or 1/4 cup dark rum
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2 limes, juice of
rice, for serving (optional)

Steps:

  • Remove the white membranes and seeds from the orange segments; set aside.
  • Heat oil in a skillet over mdim-high heat.
  • Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
  • Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
  • Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
  • Cook to reduce by half; about 3 minutes.
  • Return pork to pan with orange segments; cook to heat through, 3 minutes.
  • Serve over rice if desired.

Nutrition Facts : Calories 474.8, Fat 22.2, SaturatedFat 7.8, Cholesterol 127.5, Sodium 516.2, Carbohydrate 24.2, Fiber 3, Sugar 17, Protein 37.3

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