PORK STEW WITH VEGGIES, RICE AND AVOCADO

​Another recipe out of my post: Amazing Meals You Can Make with 2 Pork Tenderloin; posted in my Blog recently.
 
Approximate prep and cooking time: 35 Minutes
Approximate Cost: $10.10 or $2.53/serving)
Servings: 4


Ingredients
 
2 tbsp. olive oil (.50)
2 ½ cups of beef stock ($2.00)
1 tbsp. Paprika (.25)
1 tbsp. Angie’s Dry Seasoning (.30)
2-3 Celery tops chopped (.25)
¼ cup chopped cilantro (.35)
1 red Potato cut in small size cubes (.50)
1 med. Onion, chopped (.35)
5 cloves of garlic, chopped (.30)
1 large Carrot, sliced (.55)
½ red bell pepper cut in small pieces (.75)
½ lb. pork cut in small pieces ($2.00)
2 cups of parboiled rice cook according to bag directions. ($1.00)
1 Avocado ($1.00)
 
Directions
 
Season the pork for 10 minutes with Paprika, Angie’s seasoning or the one of your choice.
 
Cut all the veggies as indicated above.
 
Start cooking the rice, it takes 15-20 minutes total.
 
In a skillet add 2 tbsp. olive oil and sauté the pork, drain and set aside.
Sauté the potato, onion, garlic, carrot and bell pepper until golden in the same skillet.
 
Add the pork back, the beef stock and celery. Bring it to a boil, reduce heat and cover.
 
Cook in med low for about 10 minutes. Add the chopped cilantro before serving.
 
To serve, spoon the stew in a plate and add a scoop of rice on top. Accompany with a salad and avocado