Picadillo with Rice

Ingredients

• 2-1/2 cups (625 mL) water
• 3/4 tsp (3 mL) salt
• 1 cup (250 mL) brown rice
• 10 oz (310 g) pork tenderloin, cut into chunks
• 2 tsp (10 mL) olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (8 oz / 250 g each) reduced-sodium tomato sauce
• 1/2 cup (125 mL) raisins
• 1/4 cup (60 mL) pitted green olives, coarsely chopped
• 1 pickled jalapeño, minced
• 1/2 tsp (2 mL) oregano