Red chile paste and five-spice powder work together to add a sassy kick to this one-dish meal. Five-spice powder, available in most markets, contains a mixture of equal parts cinnamon, cloves, fennel seeds, star anise, and Szechwan peppercorns.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

    Advertisement
Instructions Checklist
  • 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, the water, soy sauce, molasses, corn syrup, chile paste, and five-spice powder. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine. Cover dish with foil.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake about 1 hour or until meat and rice are tender. Let stand, covered, for 10 minutes before serving. Stir gently. Sprinkle with green onions.

Nutrition Facts

439 calories; 14 g total fat; 3 g saturated fat; 91 mg cholesterol; 980 mg sodium. 924 mg potassium; 47 g carbohydrates; 3 g fiber; 34 g protein; 68 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 97 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 5 mg iron;

Reviews