Hot-Spiced Pork and Rice
pounds boneless pork shoulder roast
tablespoons vegetable oil
medium carrots, thinly sliced (2 cups)
medium yellow sweet pepper, cut into thin strips (1 cup)
8 ounce can sliced water chestnuts, drained
large onion, chopped (1 cup)
cup uncooked long grain white rice
14 ounce can reduced-sodium chicken broth
cup soy sauce
tablespoons light-color corn syrup
teaspoons red chili paste
teaspoon five-spice powder
cup sliced green onions
- 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.
- 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.
- 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