This Rice and Pork Skillet simmers away on the stove getting more and more delicious while you do other things. (Just one of the many reasons we love it.)
What You Need
Original recipe yields 6 servings
1 Tbsp. oil, divided
1 Tbsp. Spanish paprika (pimenton)
1-1/2 lb. pork tenderloin, cut into 2-inch cubes
1 large baking potato (8 oz.), peeled, cut into 1-inch cubes
1 onion, chopped
2 plum tomatoes, quartered (2 cups)
3 cloves garlic, minced
10 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3/4 cup water
1-1/2 cups medium-grain white rice
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Mix half the oil and paprika in medium bowl. Add pork; toss to coat. Cook pork in large skillet on medium-high heat 5 min. or until browned. stirring frequently. Remove from skillet; cover to keep warm.
Add remaining oil to skillet. Add potatoes and onions; cook 3 min., stirring constantly. Add tomatoes, garlic and ham; cook 2 min., stirring occasionally. Add broth, water and rice; bring to boil. Stir in chickpeas and pork; cover.
Cook on low heat 30 min. or until liquid is absorbed. Top with cheese before serving.
Toss pork with paprika mixture as directed; refrigerate up to 2 hours before cooking.
Prepare using long-grain rice.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.