Yield: 4 servings
Nutrition: 468 calories, 63 carbs per serving OR 318 calories, 28 carbs per serving without rice
1 cup basmati rice, uncooked
1/4 cup green onion, thinly sliced
12 oz sweet potato, peeled and diced
1 medium tart apple, cored and cut into 16 small wedges
1 lb lean boneless pork, cut into strips
2-3 tsp Caribbean seasoning (can substitute Jamaican seasoning)
1 tbsp canola oil
1/3 cup apple juice or water
Begin cooking the rice. Prepare the green onion, sweet potato, and apple. Cut the pork into strips.
Place the peeled and diced sweet potato in a microwaveable container with a vented lid. Microwave on high for 4 minutes; remove from microwave.
Season the pork with Caribbean seasoning, tossing to coat. Place a large skillet on the stovetop; set to medium-high heat. Once hot, add the canola oil. Add the seasoned pork and cook for 2 minutes (pork will still be somewhat pink). Add the apple and half of the green onion; cook until the pork is no longer pink. Stir in the sweet potato and apple juice or water. Bring the liquid to a boil and reduce heat to low. Simmer uncovered for 1 minute, remove from heat. Add the remaining green onion to the rice and stir. Serve over cooked rice.
Adapted from BHG Fresh and Simple 20-Minute Super Suppers, 1998