Cajun Rice and Pork


  • 6 pork tenderloin fillets (about 1 1/2 lbs.)
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. thyme
  • 1 1/2 tsp. salt
  • 3/4 tsp. cumin
  • Ad
  • 1/4-1/2 tsp. cayenne pepper
  • 1 can chicken broth
  • 1 cup Uncle Ben's converted rice
  • 1 stalk celery, thinly sliced
  • 4 green onions, with tops sliced
  • 1/2 cup coarsely chopped red pepper


Pound fillets to 1/2 inch thickness. Combine garlic powder, thyme, salt, cumin and cayenne pepper. Sprinkle half of spice mixture over one side of fillets; rub into surface. Repeat on reverse side of fillets with remaining spice mixture. Add enough water to chicken broth to make 2 cups.

In 10 inch skillet combine liquid and rice; mix well. Arrange fillets over rice, overlapping if necessary. Bring to a boil. Cover and simmer 20 minutes. Add celery, green onions and red pepper to skillet. Remove from heat and let stand covered until all liquid is absorbed, about 5 minutes.

By Robin from Washington, IA


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