CARIBBEAN JERK PORK AND RICE CASSEROLE 1 pound pork boneless loin, cut into 3/4-inch pieces 1 1/2 teaspoons jerk seasoning (dry) 1 teaspoon grated gingerroot 1 tablespoon vegetable oil 1/2 cup coarsely chopped red bell pepper 1 can (8 ounces) pineapple tidbits, drained and juice reserved 1/4 cup lime juice 1 cup uncooked regular long-grain rice| 2 tablespoons honey 4 medium green onions, cut into 1/4-inch pieces 1/4 cup salted cashew pieces 2 tablespoons chopped fresh cilantro

Heat oven to 350°F. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with cooking spray.

Mix pork, 1 teaspoon of the jerk seasoning and the gingerroot. Heat oil in 10-inch skillet over medium-high heat. Cook pork mixture and bell pepper in oil 3 to 5 minutes, stirring occasionally, until pork is brown. Spoon into baking dish.

Mix reserved pineapple juice, lime juice and enough water to equal 2 cups. Pour over pork mixture. Stir in rice, honey and remaining 1/2 teaspoon jerk seasoning.

Cover and bake 45 minutes. Stir in pineapple and onions. Sprinkle with cashews. Bake uncovered about 15 minutes or until pork is no longer pink and liquid is absorbed. Sprinkle with cilantro.

Serves 4.

SUCCESS HINT: Pop the pork in the freezer for about 30 minutes to make it easier to cut.

SERVE-WITH: Treat your family to a culinary trip to the Caribbean with this Jamaican-inspired dish. Serve with warm baguettes and mango sorbet as a sure cure for the winter blues!

1 Serving: Calories: 510 (Cal. from fat: 145), Fat: 16g (Saturated: 4g), Cholesterol: 70mg, Sodium: 400mg, Carbohydrate: 63g, Protein: 31g.

[Betty Crocker, Comfort Casseroles, January 2001]