Ingredients
1 (8-ounce) can pineapple tidbits (undrained)
8 ounces pre-diced fresh tomatoes (1 1/4 cups)
1 (8-ounce) can Spanish tomato sauce
1 (7-ounce) jar diced pimientos (3/4 cup; drained)
1/2 cup pre-diced red onions
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice
4 boneless pork chops (about 1 1/2 lb)
1 teaspoon Complete seasoning
1 tablespoon extra-virgin olive oil
8–10 sprigs fresh cilantro (rinsed)

Steps
1. Combine in medium bowl, pineapple, tomatoes, tomato sauce, pimientos, onions, salt, and allspice; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of pork chops with Complete seasoning (wash hands).
3. Place oil in pan; swirl to coat. Add pork chops (wash hands); cook 2–3 minutes on each side or until browned.
4. Pour tomato mixture over pork chops. Reduce heat to medium; cover and cook 5–7 minutes, stirring sauce occasionally and turning pork once, or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. While pork chops cook, chop cilantro coarsely.
5. Sprinkle cilantro over pork chops and serve.

CALORIES (per 1/4 recipe) 310kcal; FAT 12g; CHOL 80mg;
SODIUM 660mg; CARB 19g; FIBER 3g; PROTEIN 32g;
VIT A 40%; VIT C 80%; CALC 4%; IRON 20%

Ingredients
2 (8.8-ounce) pouches pre-cooked brown rice
1/2 teaspoon Complete seasoning
1–2 teaspoons chile pepper blend paste (see NOTE in Step 1)
3–5 sprigs fresh cilantro (rinsed)

Steps
1. Place rice in large sauté pan on medium-high; stir in Complete seasoning and chile pepper paste. NOTE: The chile pepper blend paste can be HOT! Start with the lower amount in the range and then adjust to taste.
2. Cook 3–4 minutes, stirring occasionally, or until heated. Meanwhile, chop cilantro coarsely.
3. Stir in cilantro; cook 1 more minute to allow flavors to blend. Serve.

CALORIES (per 1/4 recipe) 180kcal; FAT 2.5g; CHOL 0mg;
SODIUM 100mg; CARB 33g; FIBER 2g; PROTEIN 4g;
VIT A 0%; VIT C 6%; CALC 2%; IRON 2%