March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
Pork and peas are a favorite combination in Hawaii, as is the unique blend of seasonings in this almost complete meal. Just cook some rice and your meal is done.
2 teaspoons canola oil
1 pound lean pork, cut into chunks
2 cloves garlic, chopped
2 tablespoons reduced-sodium soy sauce
1 14 ½-ounce can spicy stewed tomatoes
1 7-ounce jar roasted red peppers in brine, drained and chopped
1 4-ounce jar chopped pimientos with juice
⅛ teaspoon ground cinnamon (or 1 cinnamon stick)
⅛ teaspoon ground black pepper
1 bay leaf
1 10-ounce package frozen petite peas
3 cups cooked white or brown rice
- Heat the oil in a large nonstick skillet.
- Sauté the pork and garlic for 10 minutes.
- Drizzle the soy sauce over the pork.
- Stir in the tomatoes, red peppers, pimientos, cinnamon (or cinnamon stick), black pepper and bay leaf.
- Bring to a boil; reduce heat, cover and simmer for another 20 minutes.
- Meanwhile, cook the rice as directed on the package.
- Add the peas to the pork mixture. Return to a simmer.
- Cover and simmer for 5 more minutes.
- Remove the bay leaf. Serve the meat over rice.
This dish may be made 1 to 2 days ahead of time and reheated; the longer the meat and vegetables marinate, the more intense the flavors.
Serving size: ¾ cup meat plus ½ cup rice
Calories: 300; Total fat: 7g; Saturated fat: 2g; Cholesterol: 45mg; Sodium: 500mg; Carbohydrate: 36g; Dietary fiber: 4g; Protein: 22g.