4 servings / 1 hr
Prep 10 min / Cook 50 min
- 1 tbsp (15 mL) olive oil
- ½ lb (250 g) diced pork loin chop or pork tenderloin
- 1 cup (250 mL) diced onion
- 1 cup (250 mL) diced red pepper
- 1 clove of garlic
- 2 cups (500 mL) no added salt canned diced tomatoes, do not drain
- ½ tsp (2 mL) paprika
- ½ tsp (2 mL) turmeric
- ½ tsp (2 mL) black pepper
- 1/8 tsp (0.5 mL) salt
- 1 1/3 cup (325 mL) water
- 1 cup (250 mL) dry parboiled brown rice (the kind that cooks in 20 minutes)
- 12 medium sized shrimp, peeled and deveined
- In a deep heavy bottomed sauté pan, heat oil over medium heat. Cook pork until no longer pink, about 10 minutes. Remove from the pan and set aside.
- In the same pan, add the peppers, onion and garlic to the pan and cook for 5 minutes. Remove from the pan and set aside with the pork.
- In the same pan, add the tomatoes, spices and water. Bring to a boil.
- Add the rice, pork and pepper mixture. Cover and simmer over low heat for 30 minutes.
- Stir in shrimp and cook for 10 minutes on low. Serve.
Nutritional info per serving (1 ½ cup / 375 ml)
- Calories: 353
- Protein: 20 g
- Total fat: 9 g
Saturated fat: 2 g
Cholesterol: 63 mg
- Carbohydrate: 48 g
Dietary fibre: 5 g
- Sodium: 147 mg
- Potassium: 393 mg
Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2008.