Caribbean Pork Stew with Peppers

By carvalhohm

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 lb boneless pork loin, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 medium yellow onion, chopped (1/2 cup)
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 2 cloves garlic, finely chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 1/4 cups orange juice
• 1 1/2 cups uncooked regular long-grain white rice
• 3 cups water

Details

Adapted from pillsbury.com

Preparation

Step 1

1 In large resealable food-storage plastic bag, place flour, salt and pepper. Add pork; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary.

2 Spray 3 1/2 to 4-quart slow cooker with cooking spray. With slotted spoon, remove pork from skillet to slow cooker. Stir in all remaining ingredients except rice and water.

3 Cover; cook on Low heat setting 6 to 8 hours. About 25 minutes before pork is done, cook rice in water as directed on package. Serve stew over rice.

Expert Tips

Using both red and green bell peppers makes for colorful dish, but you can use 2 red or 2 green if you like.

1 Serving: Calories 800