prep time
15 min

cook time
15 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® Premium Long Grain White Rice, uncooked
1½ cups (375 mL)
½ cup (125 mL)		frozen whole kernel corn
1 pkg.		taco seasoning mix, divided
1 tbsp (15 mL)		finely chopped fresh cilantro
2 tsp (10 mL)		oil
1 lb (500 g)		pork tenderloin, cut into strips
1 cup (250 mL)		each: red pepper strips, zucchini strips, onion wedges
½ cup (125 mL)		water

INSTRUCTIONS

Step 1: Cook rice as directed on package, adding the corn and 1 tbsp of the taco seasoning to the boiling water along with the rice. Stir in cilantro

Step 2: Heat oil in a large nonstick skillet on medium-high heat. Add pork; cook and stir 2 to 3 minutes or until evenly browned. Add remaining taco seasoning, the peppers, zucchini and onions; stir in water. Cook for 5 minutes or until vegetables are crisp-tender, stirring occasionally

Step 3: Serve spooned over the rice mixture

Creative Leftovers:
Cover and refrigerate any leftovers. Spoon onto warmed flour tortillas, then roll up.

Nutrition Bonus:
Celebrate the flavours of Mexico with zesty main dish. The red peppers not only add color but also provide a good source of vitamins A and C.