1 pork tenderloin, cut into cubes
3 mild italian sausages, cut up
1/2 onion diced
4 cloves garlic crushed
4 tbsp olive oil
1 can Campbell's Cream of Mushroom soup
4 cans water
2 cups frozen beans (yellow and green)
1 cup carrots cut in circles
3 cups basmati rice
1/2 cup frozen kernel corn
1 can kidney beans, rinsed and drained
2 tbsp. mild curry spice
1 tbsp chili powder
salt and pepper to taste
In large frying pan, heat olive oil over medium high heat. Add onion and garlic and stir until translucent. Add pork tenderloin and stir until browned on all sides. Add italian sausage, stirring until browned. Stir in the frozen beans and the carrots. Let simmer for 10 minutes, stirring frequently.
Stir in the cream of mushroom soup and 2 cans of water. Let simmer for five minutes then add in the rice and beans. Add seasonings and frozen corn. Add two cans of water. Cover and turn heat to medium low. Let simmer for 20 minutes, stirring frequently to avoid rice burning to bottom. Add water as necessary until rice is tender.
3 mild italian sausages, cut up
1/2 onion diced
4 cloves garlic crushed
4 tbsp olive oil
1 can Campbell's Cream of Mushroom soup
4 cans water
2 cups frozen beans (yellow and green)
1 cup carrots cut in circles
3 cups basmati rice
1/2 cup frozen kernel corn
1 can kidney beans, rinsed and drained
2 tbsp. mild curry spice
1 tbsp chili powder
salt and pepper to taste
In large frying pan, heat olive oil over medium high heat. Add onion and garlic and stir until translucent. Add pork tenderloin and stir until browned on all sides. Add italian sausage, stirring until browned. Stir in the frozen beans and the carrots. Let simmer for 10 minutes, stirring frequently.
Stir in the cream of mushroom soup and 2 cans of water. Let simmer for five minutes then add in the rice and beans. Add seasonings and frozen corn. Add two cans of water. Cover and turn heat to medium low. Let simmer for 20 minutes, stirring frequently to avoid rice burning to bottom. Add water as necessary until rice is tender.
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