Thai one-pot

SmartPoints® value per serving
Total Time
48 min
18 min
30 min
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.


Vegetable oil

2 tsp

Uncooked 96% lean ground pork

1 pound(s)

Sweet red pepper(s)

2 medium, seeded and cut into strips

Fresh 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

Low sodium soy sauce

1 Tbsp

Sriracha chili sauce

¾ tsp, or garlic-chilli sauce

Snow peas

4 oz, fresh, trimmed and halved

Uncooked scallion(s)

4 medium, thinly sliced


½ cup(s), coarsely chopped

Fresh lime juice

2 Tbsp


  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.