Pork Picante

Real prep time: 5 minutes
Cook time: 10 minutes
Serves: 4
Side dish suggestions: steamed carrots with butter and cinnamon

Supplies:

• Medium skillet
• Medium pot

From the freezer:

• 1# pork loin, cut into 1-inch cubes

From the pantry:

• 2 c instant rice
• 1 c medium salsa
• 1/3 c peach or apricot preserves
• 1 c petite diced tomatoes
• 1 tbl cornstarch
• cooking oil

Preparation:

1. Cook rice according to package directions.
2. Heat oil in skillet over medium-high heat. Stir fry until no longer pink on outside (5-8 minutes).
3. Meanwhile, whisk together salsa, preserves, and diced tomatoes. Stir in cornstarch.
4. Add salsa mixture to pan and cook until bubbly and slightly thickened.

Sauce will be soupy. Serve over rice.