Caribbean pork over rice

Caribbean Pork over Rice

For One (serves 6)
For Three
Ingredients
4 cups (1 ½ pounds)
12 cups (4 ½ pounds)
Shredded cooked pork
2 cups
6 cups
Canned chicken broth
½ cup
1 ½ cups
Light unsweetened coconut milk
2 teaspoons
2 tablespoons
Jerk seasoning
1 teaspoon
1 tablespoon
Grated orange zest
1 cup
3 cups
Uncooked white rice for serving
½ cup
1 ½ cups (12 ounces)
Sliced almonds for garnish

Putting the dinner together
Prepare the rice according to the package directions. In a large bowl, combine the pork, chicken broth, coconut milk, jerk seasoning and orange zest and stir until incorporated. If you are preparing a triple batch, divide the mixture into three equal portions. Set aside one portion for tonight and divide the other tow portions equally between two 1-gallon freezer bags.

For dinner tonight
Heat a skillet over medium-high heat. Add the meat mixture and bring to a boil. The pork should be heated through. Serve over the rice and garnish with the sliced almonds.

To freeze
Place 1/2 cup of the remaining sliced almonds into each of two 1-quart freezer bags. Place 3 cups cooked and cooled rice in a 1-gallon freezer bag. Place the bags of almonds, rice and pork into a 1-gallon freezer bag and label. Freeze up to 3 months.

To reheat from freezer
Thaw in refrigerator before cooking as directed above. To reheat the rice, put the rice and ½ cup broth or water in a dish. Cover and cook in the microwave for 1-minute intervals until the broth is absorbed.

*Tortillas are a way to use leftovers creatively. Lay out a tortilla and fill with pork mixture and desired toppings. Roll up and serve warm or cold.