Thai one-pot
6
Points®
Total time: 48 min • Prep: 18 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
There are several types of long-grain rice that work well in this easy-to-prepare, brightly colored one-pot meal. Regular long-grain white rice is a good foil for all the bold flavors in the dish. But you could use basmati, a long-grain white rice that is native to India and valued for its perfumed scent and delicate flavor, or jasmine rice, an aromatic variety that is slightly sticky when cooked and is frequently used in Southeast Asian cooking. Chili-garlic sauce, also known as chili-garlic paste or chili-bean sauce, is a potent mix of chili peppers, salt, rice vinegar, and garlic. This reddish-brown sauce is very spicy and fragrant; its heat is intoxicating. It is packaged in 8-ounce bottles and will keep for many months in the refrigerator.
Ingredients
Vegetable oil
2 tsp
Uncooked 96% lean ground pork
1 pound(s)
Red bell pepper
2 medium, seeded and cut into strips
Shiitake mushroom
6 oz, stems discarded, caps thickly sliced
Canned beef broth
2 cup(s), low-sodium
Uncooked white rice
1 cup(s), long-grain
Less sodium soy sauce
1 Tbsp
Sriracha chili sauce
¾ tsp, or garlic-chilli sauce
Snow peas
4 oz, fresh, trimmed and halved
Scallions
4 medium, thinly sliced
Cilantro
½ cup(s), coarsely chopped
Fresh lime juice
2 Tbsp
Instructions
1
Heat the oil in a large, deep nonstick skillet or a wok over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until it almost loses its pink color, about 4 minutes. Add the bell peppers and mushrooms. Cook, stirring frequently, about 1 minute.
2
Stir in the broth, rice, soy sauce, and chili garlic sauce; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the broth is absorbed, about 20 minutes.
3
Remove the pan from the heat, then stir in the snow peas, scallions, and cilantro. Let stand 5 minutes then drizzle with the lime juice. Yields 2 1/4 cups per serving.
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