- Total Time
There are several types of long-grain rice that work well in this easy-to-prepare, brightly colored one-pot meal.
vegetable oil2 tsp
uncooked ground pork1 pound(s), lean, (10% or less fat)
sweet red pepper(s)2 medium, seeded and cut into strips
dried shiitake mushroom(s)6 oz, fresh, stems discarded, caps thickly sliced
canned beef broth2 cup(s), low-sodium
uncooked white rice1 cup(s), long-grain
low sodium soy sauce1 Tbsp
sriracha chili sauce¾ tsp, or garlic-chilli sauce
snow peas4 oz, fresh, trimmed and halved
uncooked scallion(s)4 medium, thinly sliced
cilantro½ cup(s), fresh, coarsely chopped
fresh lime juice2 Tbsp
- 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.
- 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.
- 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.