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Ingredients

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Directions

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  • Bring water, rice, 1-1/2 teaspoons of curry powder and 1 teaspoon of salt to boiling in large skillet over high heat. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and liquid is absorbed. Remove to bowl and keep warm.

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  • Heat oil in same skillet over medium-high heat. Sprinkle pork cutlets with remaining 1/4 teaspoon salt and the pepper. Add to skillet; sauté 4 minutes per side or until golden. Remove to bowl with rice.

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  • Reduce heat to medium. Add green onion and remaining 1-1/2 teaspoons curry powder; sauté 4 minutes, until onion is limp.

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  • Set drained orange sections aside. Add enough orange juice to reserved Mandarin orange liquid to equal 1 cup. Whisk juice mixture and cornstarch in small bowl until well blended. Add to skillet. Bring to boiling; cook, stirring constantly, 2 to 3 minutes or until clear and thickened.

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  • Add peas and raisins to skillet. Return to boiling; cook 4 minutes.

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  • Return pork and rice to skillet with orange sections. Heat through.

Nutrition Facts

524 calories; 12 g total fat; 73 mg cholesterol; 740 mg sodium. 72 g carbohydrates; 36 g protein;

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