This winter is so crazy. And I mean that in a very good way. Sunday was a record warm day in the upper 50s. So, like most Utahns when it gets above 50 degrees, we went outside and played. Who could stay inside on a warm and balmy day like that? 🙂 I just can’t believe how mild it’s been.
Another thing that’s unbelievable? This is totally going to surprise you. Get ready…I’m posting another rice dish. I know, shocker. It’s only because I love rice so much. What’s not to love, really? Especially when you pair it with fresh veggies for a rainbow of color and delicious crunchiness.
This Thai Pork and Veggie Bowl is one of my new favs because it is SOOOOO quick and easy to make. AND get this. It’s a one-pot meal. Seriously, my friends. What could be better?
Fresh, crisp, colorful veggies, salty ground pork, and a sweet-spicy sauce with a hint of tart lime for a fusion of flavors and textures that will tickle your taste buds. This easy, one-pot meal is destined to become a family favorite and a go-to recipe on those crazy weeknights.
- 1 Tbsp canola oil
- 1 lb. lean ground pork
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 8-oz. package mushrooms, sliced
- 1 cup carrots, sliced
- 1 tsp salt
- ¾ cup short-grain rice (like Calrose rice)
- 2½ cups chicken broth
- 3 Tbsp soy sauce
- ¼ tsp cayenne pepper
- 4 scallions, chopped
- 10 radishes, thinly sliced
- 5 Tbsp chopped cilantro
- 2 Tbsp lime juice (about 1 lime)
- In a large fry pan, heat oil over medium-high heat. Add pork and crumble, sauteing until no longer pink. Remove from heat and transfer to a medium bowl.
- In same pan, saute bell peppers and mushrooms, stirring occasionally. Cook until beginning to brown, about 5 minutes.
- Add the pork, broth, soy sauce, carrots, salt, and cayenne. Bring to a simmer and cover. Reduce heat to low and simmer, without moving the lid, until rice is just done, about 20 minutes.
- Remove from heat and let stand, covered, 10 minutes. Stir in scallions, radishes, cilantro, and lime juice.
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