2 Tablespoons (25 mL) vegetable oil
3/4 pound (375g) lean ground Canadian Pork
1 medium onion, chopped
1 red pepper, thinly sliced
1 Tablespoon (15 mL) minced garlic
1 cup (250 mL) uncooked long grain rice
1 Tablespoon (15 mL) cup red or white wine vinegar
2 cups (500 mL) chicken broth
1 teaspoon (5 mL) hot chile sauce
1 teaspoon (5 mL) ground black pepper
1 (19-ounce) (540mL) can black beans, rinsed and drained
1/2 cup (125 mL) chopped cilantro
Pre-heat oven to 350°F (180°C).
Heat oil in an oven-proof saucepan or Dutch oven over medium heat.
Add pork, onion, peppers, and garlic.
Sauté for about seven minutes or until pork is no longer pink.
Stir frequently to break up pork.
Reduce heat to medium.
Add rice, mixing well, then add vinegar, broth, chile sauce, and pepper.
Bring to a simmer, cover, and bake in oven for about 15 minutes.
Stir in beans and return to oven to heat through.
Remove from oven and season; stir in chopped cilantro.