Ingredients
2
tablespoons butter or margarine
1/2
cup chopped onion
1
small green bell pepper, chopped (3/4 cup)
2
cloves garlic, finely chopped (1 teaspoon)
1
boneless pork loin (1 lb), cut into 1-inch cubes
1
can (14.5 oz) diced tomatoes, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
can (8 oz) tomato sauce
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon salt
1/4
teaspoon pepper
2/3
cup uncooked regular long-grain white rice
2
tablespoons finely chopped fresh cilantro
Preparation
In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro.
Cover; cook on Low heat setting 5 to 7 hours.
Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro.
