Main
2 tablespoons Olive oil
.5 lb Pork Tenderloin cut into thin strips
4 oz. red beans
4 oz. rice
3 cups water
8 oz. can of pineapple drained (reserve juice)
1 green bell pepper chopped
2 tablespoons cilantro chopped
Heat oil in heavy skillet and cook pork, stirring frequently, until lightly browned, about 3-5 minutes. Add the beans and rice mix, then stir in water and reserved pineapple juice. Bring to a boil, then cover, reduce heat to low, and cook until rice and beans are tender, about 20 minutes, stirring occasionally. Stir in pineapple and green pepper. Cover and cook another 3-5 minutes, until heated through. Sprinkle with cilantro and serve.