Servings: 4

Rice Rice
 
1 pound Ground Pork 1 pound Ground Pork
1⁄ 3 cup Onion, chopped 1⁄ 3 cup Onion, chopped
 
2 cloves Garlic, pressed 2 cloves Garlic, pressed
1 teaspoon Ground Cinnamon 1 teaspoon Ground Cinnamon
1 teaspoon Ground Coriander 1 teaspoon Ground Coriander
1 teaspoon Ground Cumin 1 teaspoon Ground Cumin
1 teaspoon Dried Oregano, crushed 1 teaspoon Dried Oregano, crushed
1 teaspoon Dried Thyme, crushed 1 teaspoon Dried Thyme, crushed
 
1 cup Chunky Salsa, mild, medium or hot according to taste 1 cup Chunky Salsa, mild, medium or hot according to taste
1 cup Frozen Mango, thawed until just defrosted enough to cut into bite-sized pieces 1 cup Frozen Mango, thawed until just defrosted enough to cut into bite-sized pieces
2 tablespoons Fresh Cilantro, chopped (can use same amount of cilantro in a tube found in produce section) 2 tablespoons Fresh Cilantro, chopped (can use same amount of cilantro in a tube found in produce section)
 
2 tablespoons Toasted Slivered Almonds 2 tablespoons Toasted Slivered Almonds

Cook rice according to package directions.
In a large non-stick skillet on medium heat, saute pork and onions breaking up pork into small pieces. Saute until pork is cooked through. Drain all but a tablespoon or so of fat.
Lower the heat to medium low. Add a small amount of water to the meat mixture to cool the pan a little bit. Stir in garlic, cinnamon, coriander, cumin, oregano and thyme. Cook, stirring, for 2 more minutes. Be careful not to burn the spices and garlic.
Gently stir in the salsa, cilantro and mango pieces. If mixture looks too dry, add some water to loosen it up. You want a little bit of sauce.
Lower the heat to low. Cover and heat through, about 5 minutes.
Sprinkle with almonds. Serve over hot, cooked rice.