Cajun Fried Rice

SUBMITTED BY: Karen Combs PHOTO BY: Paul J. Emond

"Karen Combs of Union Bridge, Maryland puts leftover pork to good use as a side or main dish. 'The colorful combination is a family favorite,' she assures. It's a budget favorite, too, at 49 cents a serving."

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups uncooked long grain rice
3 tablespoons canola oil
1 medium green pepper, diced
1 small onion, chopped
1 celery rib, thinly sliced
2 1/4 cups water
1 (14.5 ounce) can chicken broth
1 medium tomato, diced
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup cubed cooked pork

DIRECTIONS

In a large skillet, saute rice in oil until lightly browned. Add the green pepper, onion and celery; saute for 2-3 minutes. Stir in the water, broth, tomato, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender. Stir in pork; heat through.

FOOTNOTES

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 285 calories, 8 g fat (0 saturated fat), 14 mg cholesterol, 46 mg sodium, 43 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.