Caribbean Pork Rice Bowl - Fix it Fast Meal Solution #5

This was very delicious.  And so easy to make.  We used chicken instead of pork.  I was out of the avocado oil so used olive oil instead.  I also used Cajun seasoning instead of Jamaican jerk seasoning.  I also thru in some green beans instead of having it on the side.  That's the fun of these recipes, you can do substitutions to meet your taste-buds and family likes.  We froze the leftovers for quick meals when it was too hot to cook.

Ingredients:

2 Tbsp Avocado Oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 13.5oz can coconut milk
2 c frozen mango chunks
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 c cooked white or brown rice
chopped avocado, cilantro and cashews (optional)

Instructions:


1.  In large skillet, heat Avocado Oil over medium high heat.  Add pork, jerk seasoning and Onion Onion Seasoning.  Saute 3-4 minutes.

2.  Stir in coconut milk, mango chunks and Mango Lime Sauce.  bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally.  In small bowl, whisk cornstarch and water together.  Stir into skillet; continue cooking until thickened, about 1-2 minutes.

3.  Serve over rice.  Garnish with avocado, cilantro and cashews if desired.

Makes 6 servings.  Serve with Teriyaki Green Beans.

Make Ahead and Freeze:  Combine the first 4 ingredients in a gallon resealable freezer bag.  Seal well, label & freeze.  Thaw completely.  Prepare as directed above.

*tip:  To substitute everyday spices for the jerk seasoning, add the following to the recipe instead:  2 tsp dried thyme, 1 1/2 tsp allspice, 1 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp ground cinnamon.