Curried Pork and Rice

If you can't find unseasoned wild and brown rice blend for this 30-minute pork skillet meal, substitute two 8.8 ounce pouches cooked long grain and wild rice blend.

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4.5 by 5 people

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  • Makes: 4 servings
  • Serving Size: 1 1/3 cups each
  • Makes: 5 1/3 cups
  • Start to Finish: 30 mins

Curried Pork and Rice

Directions

  1. In an extra-large nonstick skillet heat oil over medium-high heat. Add pork; cook and stir 2 minutes. (Pork will still be pink inside.) Remove from skillet.
  2. In a screw-top jar combine 1/2 cup of the milk, the flour, curry powder, and salt; cover and shake until well mixed. Add to skillet along with the remaining milk. Cook and stir over medium heat about 3 minutes or until thickened and bubbly. Stir in apple, carrot, and green onions; cook 5 minutes, stirring occasionally. Stir in rice and reserved pork; cook about 5 minutes or until heated, stirring occasionally. Sprinkle with peanuts and cilantro.

From the Test Kitchen

*Tip

To prepare rice blend, In a medium saucepan combine 1 3/4 cups water and 1 cup rice blend. Bring to boiling; reduce heat Simmer, covered, about 45 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand, covered, 10 minutes. Fluff with a fork.

If you can't find unseasoned wild and brown rice blend, substitute two 8.8-oz. pouches cooked long grain and wild rice blend.

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Nutrition Facts (Curried Pork and Rice)

  • Per serving:
  • 441 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 65 mg chol. ,
  • 429 mg sodium ,
  • 57 g carb. ,
  • 6 g fiber ,
  • 11 g sugar ,
  • 28 g pro.
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Reviews (1)

5 Ratings
581 Days Ago
5.0
I added mashroom, I recommend not to add cilantro to decorate your dish

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