Hot-Spiced Pork and Rice

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  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 1 hr 375°F
  • Stand: 10 mins
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Hot-Spiced Pork and Rice
Ingredients
2
pounds boneless pork shoulder roast
2
tablespoons vegetable oil
4
medium carrots, thinly sliced (2 cups)
1
medium yellow sweet 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-color corn syrup
1
teaspoons red chili paste
1
teaspoon five-spice powder
1/3
cup sliced green onions
Directions
  1. Preheat oven to 375 degrees F. Trim fat from meat. Cut meat into 3/4-inch pieces. In an extra-large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Transfer meat to an ungreased 3-quart rectangular baking dish. Stir in carrots, sweet pepper, and water chestnuts.
  2. Add the remaining 1 tablespoon oil to skillet. Add onion; cook just until tender. Add rice; cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine.
  3. Bake, covered, about 1 hour or until meat and rice are tender. Let stand, covered, for 10 minutes before serving. Stir gently. Sprinkle with green onions. Makes 6 servings.
Nutrition Facts (Hot-Spiced Pork and Rice)
    Per serving:
  • 439 kcal cal.,
  • 14 g fat
  • (3 g sat. fat,
  • 91 mg chol.,
  • 980 mg sodium,
  • 47 g carb.,
  • 3 g fiber,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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