Pork Vindaloo

Ingredients

• 2 (3 1/2-ounce) bags boil-in-bag brown rice
• 2 teaspoons canola oil
• 1 (8-ounce) container prechopped onion
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
• 1 1/4 teaspoons garam masala
• 1 teaspoon garlic powder
• 1 teaspoon mustard seeds
• 2 teaspoons bottled ground fresh ginger (such as Spice World)
• 1/4 to 1/2 teaspoon ground red pepper
• 1/4 cup fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon red wine vinegar

Preparation

1. 1. Prepare rice according to package directions, omitting salt and fat; set aside.
2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Combine pork and next 5 ingredients (through red pepper); toss well. Add pork mixture to pan; sauté for 5 minutes or until lightly browned.
3. 3. Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally. Remove from heat; stir in cilantro and vinegar. Serve over rice.