1 tablespoon cooking oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 pounds shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 1/4 pounds lean ground pork
3/4 cups short-grain rice
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)
DIRECTIONS
- 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.
