SWEET CHILI PORK BOWLS

Ingredients

1 RED BELL PEPPER

1 ONION

1 LIME

¾ CUP RICE

1 OZ PEANUTS

1 LB GROUND PORK

4 TBSP SWEET SOY GLAZE

1 OZ SWEET THAI CHILI SAUCE

Directions

1. WASH AND DRY THE PRODUCE, HALVE, CORE AND THINLY SLICE THE RED PEPPER INTO STRIPS. HALVE, PEEL AND THINLY SLICE THE ONION. ZEST AND QUARTER THE LIME.

2. IN A SMALL POT COMBINE THE RICE, 1 ¼ CUPS WATER AND A PINCH OF SALT. BRING TO A BOIL, THEN COVER AND REDUCE TO A LOW SIMMER. COOK UNTIL THE RICE IS TENDER, ABOUT 15-18 MINUTES. KEEP COVERED AND REMOVE FROM HEAT UNTIL READY TO SERVE.

3. WHILE THE RICE COOKS HEAT A LARGE NONSTICK PAN OVER MEDIUM HIGH HEAT. ADD THE PEANUTS 2 TBSP WATER AND 1 TSP SUGAR AND COOK STIRRING CONTINUOUSLY UNTIL WATER HAS EVAPORATED AND PEANUTS ARE COATED AND LIGHTLY TOASTED. TURN OFF THE HEAT TRANSFER PEANUTS TO A SMALL BOWL AND WIPE OUT THE PAN.

4. ADD A LARGE DRIZZLE OF OIL TO THE SAME PAN OVER MEDIUM HIGH HEAT. ADD THE BELL PEPPER AND ONION, SEASON WITH SALT AND PEPPER. COOK STIRRING UNTIL TENDER AND LIGHTLY BROWNED. TRANSFER VEGGIES TO A PLATE.

5. ADD ANOTHER DRIZZLE OF OIL TO THE SAME PAN AND HEAT OVER MEDIUM HIGH HEAT. ADD PORK SEASONING WITH SALT AND PEPPER. USING A SPATULA, PRESS INTO AN EVEN LAYER. COOK UNDISTURBED FOR 3-4 MINUTES UNTIL BROWNED ON THE BOTTOM. BREAK THE MEAT INTO PIECES AND CONTINUE TO COOK UNTIL THE PORK IS COOKED THROUGH.

6. STIR IN THE VEGGIES. ADD THE SOY GLAZE, CHILI SAUCE, AND 1 TBSP OF BUTTER. COOK STIRRING UNTIL MIXTURE IS THOROUGHLY COATED.

7. FLUFF RICE WITH FORK, STIR IN 1 TBSP OF BUTTER AND LIME ZEST TO TASTE. SEASON WITH SALT.

8. DIVIDE RICE BETWEEN TWO BOWLS AND TOP WITH PORK MIXTURE AND PEANUTS. SERVE WITH LIME WEDGES ON THE SIDE.