Recipe by Kittencal@recipezazz
This is a wonderful spicy rice casserole, for more heat increase the cayenne! Ground chicken or turkey can be substituted for the ground pork if desired. Substitute any kind of mushrooms for the shiitake if desired, but shiitake is best to use! Although the recipe states to use short-grain rice, I use Uncle Ben's converted white rice successfully for this recipe.
Top Review by Iddy Bitty
HEY! This is surprisingly good! I actually had most of the ingredients on hand and used ground turkey instead of ground pork, and this is yummy! I omitted bellpeppers and coriander because I did not have it on hand, but it worked out fine. This makes a lot, so next time I will half it or even quarter it and use a smaller baking pan. This becomes a new ground turkey recipe for me because I always end up making meatloaf or stuffed bellpeppers or burger patties with ground turkey, and now I will make this. I will make this again for sure. It was very easy to make. I used jasmine rice and baked for 30 minutes. Thanks!
- 2 tablespoons vegetable oil
- 1 lb ground pork
- 1 small onion, finely chopped
- 2 tablespoons minced fresh garlic (or to taste)
- 1 (10 ounce) can chicken broth (with 1 can cold water)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (optional)
- 2 -3 teaspoons chili-garlic sauce
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 2 red bell peppers, seeded and julienned (or use 1 each red and green)
- 2 -3 cups sliced shiitake mushrooms
- 1 cup short-grain rice (Aborio is good)
- salt (optional)
- 3 -4 green onions, finely chopped
- 1⁄4 cup fresh coriander, finely chopped
Directions See How It's Made
- Set oven to 375 degrees (set oven rack to second-lowest position).
- Grease a medium-size casserole dish.
- Heat oil in a large saucepan or a Dutch oven over medium heat.
- Add in the ground pork and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking).
- Stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil.
- Add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the Dutch oven.
- Bake for about 35-40 minutes or until the rice is desired tenderness.
- Stir in the green onions and coriander.