Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1 small green bell pepper, chopped (3/4 cup)
- 2 cloves garlic, finely chopped (1 teaspoon)
- 1 boneless pork loin (1 lb), cut into 1-inch cubes
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 can (8 oz) tomato sauce
- 1/2 cup Progresso™ chicken broth (from 32-oz carton)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup uncooked regular long-grain white rice
- 2 tablespoons finely chopped fresh cilantro
Instruction
- In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours.
- Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro.
