Ground pork, rice, bell peppers and shiitake mushrooms are cooked in a single pan and flavored with soy sauce, lime juice and cayenne. Quick, delicious and easy to clean up after—what more could you want in a dish?
WINE RECOMMENDATION:
The zesty acidity and vivid citrus flavor of a dry riesling will partner the lime juice and cilantro beautifully. Pick one from Alsace, but stick with a lean, crisp style such as that from the venerable producer F. E. Trimbach.

ingredients

  • 1 tablespoon cooking oil
  • 1 green bell pepper, cut into 1/4-inch strips
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
  • 1 teaspoon salt, divided
  • 1 1/4 pounds lean ground pork
  • 3/4 cup short-grain rice
  • 2 1/2 cups canned low-sodium chicken broth or homemade stock
  • 3 tablespoons soy sauce
  • 1/4 teaspoon cayenne
  • 4 scallions including green tops, chopped
  • 10 radishes, cut into thin slices
  • 5 tablespoons chopped cilantro or fresh parsley
  • 2 tablespoons lime juice (from about 1 lime)

directions

In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.

Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.

Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro and lime juice.

EVEN QUICKER:

The radishes that are stirred in at the last minute add a pleasant crunch. For a similar effect without the slicing time, substitute one cup of bean sprouts.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1338

nutrition information per serving

423 calories; 12g total fat; 84mg cholesterol; 1451mg sodium; 37g carbohydrates; 3g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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