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Prep 20min
Total6hr20min
Ingredients15
Servings4
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Ingredients
1/3
cup all-purpose flour
1
teaspoon salt
1/2
teaspoon pepper
2
lb boneless pork loin, cut into 1-inch cubes
2
tablespoons vegetable oil
1
medium yellow onion, chopped (1/2 cup)
1
medium green bell pepper, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
2
cloves garlic, finely chopped
1/2
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon crushed red pepper flakes
1 1/4
cups orange juice
1 1/2
cups uncooked regular long-grain white rice
3
cups water
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Steps
1
In large resealable food-storage plastic bag, place flour, salt and pepper. Add pork; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary.
2
Spray 3 1/2- to 4-quart slow cooker with cooking spray. With slotted spoon, remove pork from skillet to slow cooker. Stir in all remaining ingredients except rice and water.
3
Cover; cook on Low heat setting 6 to 8 hours. About 25 minutes before pork is done, cook rice in water as directed on package. Serve stew over rice.
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Using both red and green bell peppers makes for a colorful dish, but you can use 2 red or 2 green if you like.
For a change of pace, serve this flavorful stew on a bed of brown rice instead of white rice.
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