Feed a Crowd Menu

Mildly sweet coconut rice tames the spice in the Jamaican-inspired pork. For more Caribbean flair, serve with rum cocktails. (Serves 8)

Jerk Pork Tenderloin with Pineapple-Plum Relish

* Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 2 cups uncooked basmati rice; sauté 1 minute. Stir in 2 cups fat-free, less-sodium chicken broth, 1 (14-ounce) can coconut milk, and 1 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in 1/2 cup chopped green onions.

Cooking Light, June 2007