Recipe Of The Day: Cajun Pork Paella - BigOven.com

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Cajun Pork Paella - You are not allowed to view links. Register or Login

 <h3><A href="http://www.bigoven.com/158805-Cajun-Pork-Paella-recipe.html" target="_blank">Cajun Pork Paella recipe - BigOven.com</A></h3><a href="http://www.bigoven.com/158805-Cajun-Pork-Paella-recipe.html" target ="_blank"><img alt="Click here for a larger picture of Cajun Pork Paella" src="http://www.bigoven.com/pics/rs/128/090805080959.jpg" width="128" /></a>
4 Servings
Pork  American
Summer   Spring   Bake   Main Dish   American   Pork   Dinner  

1 pound boneless <a href="http://www.bigoven.com/whatis.aspx?id=Pork" class="deflink">pork</a> loin cut into 1/2-inch cubes
1 tablespoon Cajun-style <a href="http://www.bigoven.com/whatis.aspx?id=Season" class="deflink">season</a>ing
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Vegetable%20Oil" class="deflink">vegetable oil</a>
1 ounce quick cooking spicy Cajun-style <a href="http://www.bigoven.com/whatis.aspx?id=beans" class="deflink">beans</a> and rice
   
1 1/4 cups water
1/4 cup dry <a href="http://www.bigoven.com/whatis.aspx?id=White%20wine" class="deflink">white wine</a> (or chicken broth)
1 8-oz. bottle clam juice (or <a href="http://www.bigoven.com/whatis.aspx?id=Chicken" class="deflink">chicken</a> broth)
1 6 1/2-oz. jar marinated <a href="http://www.bigoven.com/whatis.aspx?id=Artichoke%20Heart" class="deflink">artichoke heart</a>s drained
1 cup thawed frozen green peas
1 2-oz. jar diced pimientos un<a href="http://www.bigoven.com/whatis.aspx?id=Drain" class="deflink">drain</a>ed

Toss cubes with seasoning; heat oil in large nonstick skillet over medium-high heat. Add pork cubes; cook and stir until pork is nicely browned. Remove pork from skillet and keep warm. Add rice and beans mix and seasoning packets to skillet, along with water, wine and clam juice, stirring to mix. Bring to boil and cover tightly; reduce heat to a simmer and cook for 6 minutes, stirring several times. Top rice mixture with pork, artichoke hearts, peas and pimientos and cover, cooking for about 4 minutes longer or until most liquid has been absorbed. Serve hot from skillet.<p>Rate this recipe for You are not allowed to view links. Register or Login, or create your own favorites list at You are not allowed to view links. Register or Login, with over 170,000 recipes.  Free iPhone recipe site now available; visit You are not allowed to view links. Register or Login for details.</p>