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Hot-Spiced Pork and Rice

Makes: 6 servings
Prep 45 mins Bake 375°F1 hr Stand 10 mins
Hot-Spiced Pork and Rice
Ingredients
  • 2 - 2 1/4  pounds  boneless pork shoulder roast
  • 2 - 3  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 - 2  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 439,
  • Fat, total (g) 14,
  • chol. (mg) 91,
  • sat. fat (g) 3,
  • carb. (g) 47,
  • fiber (g) 3,
  • pro. (g) 34,
  • vit. A (IU) 68,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 980,
  • Potassium (mg) 924,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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