Caribbean Pork Rice Bowl - Fix it Fast SS17

Love this dish!  It had a hint of spice.  I didn't have any Jamaican jerk seasoning so I did the substitute (provided below).  I also used our Avocado Oil instead of the vegetable oil. I added green beans to it as well.  Froze the leftovers for later meals.


Ingredients:

2 Tbsp vegetable oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 can (13.5 oz) 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

Instructions:

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

2.  Stir in coconut milk, mango chucks and Mango Lime Sauce.  Bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally.

3.  In small bowl, whisk cornstarch and water together.  Stir into skillet; continue cooking until thickened (about 1-2 minutes).  Serve over rice.

Makes 6 servings.  Serve garnished with chopped avocado, chopped cilantro and cashews.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  combine step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

*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.