March 21, 2013
Pork Tenderloin with Pina Colada Rice & Bacon Wrapped Asparagus
Piña Colada Rice Recipe3 cups chicken stock 2 cups pineapple juice 1 cup coconut milk 1 stick butter 1 1/2 teaspoon salt 3 2/3 cups uncooked rice 1 or 2 cans finely diced water chestnuts, drained 1/2 slivered almonds 3-4 green onions, finely sliced 1/2 red bell pepper, finely diced
In large stockpot with a lid, bring first 5 ingredients to a boil on high, add rice, stir for one minute, cover and reduce heat to low. Let cook 20 minutes. Remove from heat, let stand 5 minutes, then “fluff” with fork. Rice will appear to be very sticky at first. Stir in remaining ingredients, mixing well. Rice will separate some and be less sticky as soon as it cools. Serve warm.