Pork Vindaloo

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Ingredients

2 (3 1/2-ounce) bags boil-in-bag brown rice

2 teaspoons canola oil

1 (8-ounce) container prechopped onion

1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces

1 1/4 teaspoons garam masala

1 teaspoon garlic powder

1 teaspoon mustard seeds

2 teaspoons bottled ground fresh ginger (such as Spice World)

1/4 to 1/2 teaspoon ground red pepper

1/4 cup fat-free, less-sodium chicken broth

1 (14.5-ounce) can petite diced tomatoes, undrained

1 (8-ounce) can tomato sauce

2 tablespoons chopped fresh cilantro

1 tablespoon red wine vinegar

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