Red Curry Rice with Pork

An adapted recipe from the USA Rice Federation.

1 cup canned light coconut milk
1 Tbsp Thai red curry paste
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
¾ lb duBreton Natural Pork Tenderloin, trimmed and cut into ½-inch slices
½ tsp sea salt
1 small red bell pepper, chopped into ½-inch pieces
2 cups diced fresh pineapple
10-oz pouch Rice Expressions Frozen Brown Rice (thawed)
½ cup fresh basil leaves, chopped

Whisk together coconut milk and curry paste in a small bowl; set aside. Heat oil in a large skillet over medium-high heat. Add pork and salt and cook, stirring occasionally, 4 to 5 minutes until cooked through. Add bell pepper and cook 2 to 3 more minutes, stirring frequently. Stir in pineapple, rice, and coconut milk mixture. Stir until well combined and heated through. Add basil and serve immediately.

Makes 4 servings

Per serving: 333 calories; 11g total fat; 5g saturated fat; 55mg cholesterol; 490mg sodium; 37g total carbohydrates; 22g protein;