Caribbean Bowls

Ingredients

• 2 tsp onion powder
• 1 tsp sugar
• 1 tsp crushed dried thyme
• 1 tsp crushed red pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp orange zest
• 1 tbsp orange juice
• 1/8 tsp salt
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp lime juice
• 1 tbsp honey
• 1/4 tsp black pepper
• 1/2 cup uncooked regular brown rice
• salt
• 1/2 tsp Jamaican Jerk Seasoning
• 1 cup chopped fresh pineapple
• 1/2 cup sliced red onion
• 1/2 fresh jalapeño chile pepper, seeded (if desired) and finely chopped (see Tip)
• 1 lb natural pork tenderloin, trimmed and cut into 1-inch pieces
• 2 tsp olive oil
• 1/4 tsp black pepper
• 1 1/2 tbsp water
• 1/2 of a 15-oz. can (3/4 cup) reduced-sodium black beans, rinsed and drained
• 1 avocado, halved, seeded, peeled, and sliced
• Fresh cilantro

Instructions

1. To prepare the Jamaican Jerk Seasoning: Mix onion powder, sugar, thyme, crushed red pepper, cinnamon, and cloves together in a small storage container. Set aside.
2. To prepare the Vinaigrette: In a small bowl whisk together orange zest, orange juice, salt, oil, vinegar, lime juice, honey, and black pepper. Set aside.
3. To prepare the Caribbean Bowls: Cook rice with 1/4 teaspoon of the salt and 1/4 teaspoon of the Jamaican Jerk Seasoning according to package directions. Set aside.
4. In a medium bowl combine pineapple, onion, and jalapeño pepper. Set aside. In another medium bowl toss together meat, 2 teaspoons oil, 1/4 teaspoon salt, ½ teaspoon jerk seasoning, and pepper.
5. Heat a 10-inch nonstick skillet over medium-high. Add meat, half at a time, and cook 5 to 6 minutes or until slightly pink in center. Add the water; cook 1 to 2 minutes more or until liquid is evaporated, stirring to scrape up crusty brown bits and coat meat.
6. Stir beans into cooked rice. Divide meat, rice mixture and pineapple mixture among individual bowls. Drizzle with vinaigrette and top with avocado and cilantro.