Tuesday, June 1, 2010
Pork Tenderloin with Dirty Rice
I just put this dinner together using leftover pork from the previous night's grill out, made with my version of "dirty rice."
Grilled pork tenderloin, sliced (leftover from BBQ night before)
1 cup of Basmati rice
2 cups of water
Taco seasoning, about ¼ packet
1 can of red beans (Louisiana style), drained
Few dashes of Cholula hot sauce
¾ - 1 cup of frozen, chopped spinach (I also use Collard greens)
6 cherry tomatoes, halved
Add rice, water and taco seasoning to rice cooker. Midway through, around 10 minutes, add beans, spinach and a Cholula. Salt to taste.
Reheat sliced tenderloin in a hot frying pan.
When rice is done, plate with pork and tomatoes.