Asian Pork, Peas, and Mushrooms With Rice

Can substitute chicken breast.

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

• 2 1⁄2 tablespoons  vegetable oil
• 2  lbs boneless pork shoulder, cut into bite-size pieces
• 3⁄4 cup  chopped green onion, including some tender green tops
• 2  cups  sliced mushrooms
• 1  cup long-grain white rice
• 2  cups  chicken stock or 2  cups chicken broth
• 1⁄4 cup  orange juice
• 3  tablespoons soy sauce (low-sodium if you like)
• 1⁄4-1⁄2 teaspoon ground ginger
• 1  teaspoon  grated orange zest
• 1  cup fresh peas or 1  cup  frozen peas, thawed

Directions

1. Heat 1 1/2 tablespoons oil in a big skillet over medium-high heat.
2. Add in pork; stir/saute for 5-10 minutes or until pork is browned; transfer to a 2 1/2 quart casserole dish that has been sprayed with cooking spray.
3. In the same skillet over medium heat, add 1 tablespoon oil.
4. Add in onions and mushrooms; stir/saute for 5 minutes or until tender.
5. Stir in rice, stock, orange juice, soy sauce, ginger, and orange zest.
6. Bring mixture to a boil; pour over pork in the casserole dish.
7. Cover and bake in a 350° oven for about 45 minutes or until the rice is tender and liquid is absorbed.
8. Stir in peas; cook, uncovered for 10 more minutes.