2 1/2 cups canned low-sodium chicken broth or homemade stock
3 tablespoons soy sauce
1/4 teaspoon cayenne
4 scallions including green tops, chopped
10 radishes, cut into thin slices
5 tablespoons chopped cilantro or fresh parsley
2 tablespoons lime juice (from about 1 lime)
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Let's Make It
In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.