Shelly's Recipe

CAJUN PORK PAELLA

Category: Stews

1 lb boneless pork loin, cut into 1/2 inch cubes
1 tbsp Cajun-style seasoning
1 tbsp vegetable oil
1 (7.4 oz) quick cooking spicy Cajun-style beans and rice
1 1/4 cups water
1/4 cup dry white wine (or chicken broth)
1 (8 oz) bottle clam juice (or chicken broth)
1 (6 1/2 oz) jar marinated artichoke hearts, drained
1 cup thawed frozen green peas
1 (2 oz) jar diced pimientos, undrained

Toss cubes with seasoning; heat oil in large nonstick skillet over medium-high heat. Add pork cubes; cook and stir until pork is nicely browned. Remove pork from skillet and keep warm.

Add rice and beans mix and seasoning packets to skillet, along with water, wine and clam juice, stirring to mix. Bring to boil and cover tightly; reduce heat to a simmer and cook for 6 minutes, stirring several times.

Top rice mixture with pork, artichoke hearts, peas and pimientos and cover, cooking for about 4 minutes longer or until most liquid has been absorbed. Serve hot from skillet. Serves 4.