Peach preserves sweeten the spicy salsa in this delicious dish that’s nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning.
Ingredients
1-1/2 cups uncooked instant brown rice
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
3 tablespoons peach preserves
Directions
Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat.
Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.
