This meal of shredded juicy pork served over a medley of roasted Southwest veggies and rice will have you feeling the vacation vibes! The star of this hearty grain bowl is undoubtedly the pineapple salsa, a fresh and sweet accent that brings all those summery flavors to the next level.
Pineapple Pork with Roasted Corn and Beans
Ingredients
- 1 – 2 packets Pineapple Salsa
- 1 – 2 packages Shredded Pork
- 1 – 2 packages White Rice
- 1 – 2 packages Southwest Veg Mix
Directions
1) Thaw pineapple salsa packets in warm water, or place in the refrigerator to thaw if scheduling this meal. (You can also place the salsa on top of Suvie to warm if you are doing a “Cook Now”.)
2) Open shredded pork and place in a Suvie pan. Place pan in the top zone of Suvie.
3) Before opening, tap southwest veg mix and white rice packages against the countertop to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil, and 1/4 tsp salt (for 4 servings, use 4 tbsp water, 2 tbsp olive oil, and ½ tsp salt). Place in the bottom zone of Suvie.
3) Input settings and cook now. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 39 mins)
4) When the cook is complete, remove pans from Suvie. Stir the rice and southwest veg mix together and season to taste with salt and pepper, then divide between plates.
5) Divide pork between plates. Top with the pineapple salsa and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 650, Total Fat 25g, Total Carbohydrates 71g, Total Sodium 710mg, Total Protein 38g.
