Pressure Cooker Cajun Pork & Rice
I created this recipe after returning home from traveling and finding I had little food in the house. So I put together some ingredients I had on hand and this was the result! My husband loves this pork dish because it’s tasty, and I love it because it’s easy. —Allison Gapinski, Cary, NC
Prep: 20 min. • Cook: 20 min. + releasing • Makes: 4 servings
1 tsp. olive oil
1 medium green pepper, julienned
1¹ ₂ tsp. ground cumin
1¹ ₂ tsp. chili powder
1¹ ₂ lbs. boneless pork loin chops 1 can (14¹ ₂ oz.) petite diced tomatoes, undrained 1 small onion, finely chopped
1 celery rib, chopped
1 small carrot, julienned
1 garlic cloves, minced
¹₂ tsp. Louisiana-style hot sauce
¹₄ tsp. salt
³₄ cup reduced-sodium chicken broth
1¹ ₂ cups uncooked instant rice
1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add green pepper; cook and stir until crisptender, 4-5 minutes. Remove pepper; set aside. Select cancel to turn off saute function.
2. Mix the cumin and chili powder; sprinkle pork chops with 2 tsp. spice mixture. Add pork to pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high. Set time for 6 minutes. When cooking finishes, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer’s instructions.
3. Stir in broth, breaking pork into pieces. Select saute setting and adjust for normal heat; bring to a boil. Add rice. Cook until rice is tender, 5 minutes longer. Serve with sauteed green pepper.
1 serving: 423 cal., 12g fat (4g sat. fat), 82mg chol., 573mg sod., 40g carb. (6g sugars, 4g fiber), 38g pro. Diabetic exchanges: 5 lean meat, 2 starch, 1 vegetable.