, and 1 can water, or 2 1/2 cups broth or bouillon
, about 125 g
, such as arborio
, thinly sliced
finely chopped fresh
Preheat oven to 400F (200C). Heat oil in a large saucepan set over medium-high heat. Crumble in pork and stir occasionally until browned, about 8 minutes. Stir in garlic and cook 1 minute. Skim off any fat.
Stir in broth, soy sauce, lime juice, fish sauce, chili-garlic sauce and cayenne. Bring to a boil. Meanwhile, seed and slice peppers into julienne strips. Thinly slice mushrooms. Add peppers, mushrooms and rice to boiling broth. Bring to a boil again, then remove from heat and cover. (If you don’t have an ovenproof saucepan, turn into a casserole dish.)
Bake in centre of 400F (200C) oven until rice is tender, from 35 to 40 minutes. Then stir in onions and coriander.
Nutrition (per serving)
Here’s an amazing casserole with fiery tones and big exotic flavours.