Friday, January 28, 2011

Pork and Peanut Skillet


photo courtesy of Betty Crocker

1 tablespoon vegetable oil
1 pound pork boneless loin, cut into 1-inch pieces
2 teaspoons curry powder
1 cup shredded parsnip
2/3 cup uncooked regular long-grain rice
1/4 cup raisins
2 1/2 cups Progresso® beef flavored broth (from 32-ounce carton)
2 medium carrots, sliced (1 cup)
1/4 cup chopped fresh parsley
1/4 cup dry-roasted peanuts

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  1. Heat oil in 10-inch skillet over medium heat. Cook pork and curry powder in oil, stirring occasionally, until pork is light brown. Stir in remaining ingredients except parsley and peanuts. Heat to boiling; reduce heat.
  2. Cover and simmer 30 minutes (do not lift cover to stir). Stir in parsley and peanuts, fluffing rice lightly with fork.

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