Hot Spiced Pork and Rice

Submitted by ratherbeswimmin

"Better Homes and Gardens"

 

• Ready In: 1hr 55mins
• Ingredients: 15
• Serves: 6

ingredients

• 907.18-1020.58 g boneless pork shoulder
• 29.58-44.37 ml vegetable oil
• 4 medium carrots, thinly sliced (2 cups)
• 1 medium yellow sweet bell pepper, cut into thin strips (1 cup)
• 226.79 g can sliced water chestnuts, drained
• 1 large onion, chopped (1 cup)
• 236.59 ml uncooked long grain white rice
• 396.89 g can reduced-sodium chicken broth
• 118.29 ml water
• 59.14 ml soy sauce
• 29.58 ml molasses
• 29.58 ml light corn syrup
• 4.92-9.85 ml red chili paste
• 4.92 ml five-spice powder
• 78.78 ml sliced green onion

directions

1. Preheat oven to 375°.
2. Trim fat from meat.
3. Cut meat into 3/4-inch pieces.
4. In an extra-large skillet, heat 2 tablespoons of the oil over med-high heat.
5. Cook meat, half at a time, in hot oil until brown.
6. Transfer meat to an ungreased 3-quart rectangular baking dish.
7. Stir in the carrots, bell pepper, and water chestnuts.
8. Add the remaining 1 tbs oil to skillet.
9. Add onion; cook just until tender.
10. Add rice; cook and stir for 1 minute.
11. Stir in broth, the water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder.
12. Cook and stir just until mixture comes to boiling.
13. Carefully add to meat mixture; stir to combine.
14. Bake, covered, about 1 hour or until meat and rice are tender.
15. Let stand, covered, for 10 minutes before serving.
16. Stir gently.
17. Sprinkle with green onions.