2 tbsp (30 mL) oil, divided
2 garlic cloves, minced
1 lb (500 g) boneless pork, diced
1 cup (250 mL) diced onion
1 cup (250 mL) diced green pepper
1 can (348 mL) Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup (125 mL) chili sauce
1 1/2 tsp (7 mL) red pepper flakes
pinch cayenne pepper
2 plum tomatoes, diced
5 cups (1.25 L) hot, cooked rice
Heat 1 tablespoon (15 mL) oil in a large non-stick skillet over medium heat. Add garlic and pork. Cook for 8-10 minutes or until pork is almost cooked through. Remove from pan; set aside.
Add remaining oil to pan. Add onion and pepper. Cook until almost tender, stirring occasionally. Add pork, cranberry sauce, chili sauce, red pepper flakes and cayenne pepper. Cover; reduce heat to low and cook for 30 minutes. Add tomatoes during the last 5 minutes of cooking. Serve jambalaya over rice.
Makes 4 servings.