Hot Spiced Pork and Rice

Better Homes and Gardens

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

• 2 -2 1⁄4 lbs boneless pork shoulder
• 2 -3  tablespoons  vegetable oil
• 4  medium carrots, thinly sliced (2 cups)
• 1  medium yellow sweet bell pepper, cut into thin strips (1 cup)
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  large onion, chopped (1 cup)
• 1  cup  uncooked long grain white rice
• 1 (14 ounce) can reduced-sodium chicken broth
• 1⁄2 cup water
• 1⁄4 cup soy sauce
• 2  tablespoons molasses
• 2  tablespoons light corn syrup
• 1 -2  teaspoon  red chili paste
• 1  teaspoon five-spice powder
• 1⁄3 cup  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.