Rum Glazed Pork Tenderloin Skewers with Coconut Rice

Serves 4

3          tbs. unsalted butter

1          tbs. olive oil

1          tbs. minced fresh ginger

1          cup jasmine rice

1          cup water

¾          cup unsweetened coconut milk, shaken well

Kosher Salt

1/3       cup dark rum

1          tsp. lime Zest

1/4       cup lime juice

2          tbs. vegetable oil; more as needed

1          tsp. ground allspice

1/4       tsp. red pepper flakes

Freshly ground black pepper

1 ¼       lb. pork tenderloin, cut into 1-inch cubes

1          medium red bell pepper, cut into 1-inch squares

1          red onion, cut into 1-inch pieces

Lime wedges for serving  

Melt 1 tbs. of the butter and olive oil in a 2-quart saucepan over medium heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until well coated. Add the coconut milk, 1-1/2 cups water, and 3/4 tsp. salt; bring to a simmer. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Fluff with a fork, cover, and set aside.

Enjoy!