Thai oven rice

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PREP TIME

20 min

TOTAL TIME

1 h 10 min

Makes

4 servings

Thai oven rice

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Ingredients

  • 1 tbsp vegetable oil
  • 500 g lean ground pork , chicken or turkey
  • 1 large garlic clove , minced
  • 284-mL can chicken broth , and 1 can water, or 2 1/2 cups broth or bouillon
  • 3 tbsp light soy sauce
  • 2 tbsp lime juice
  • 1 tbsp fish sauce , optional
  • 2 tsp chili-garlic sauce
  • 1/4 tsp cayenne pepper
  • 2 sweet bell peppers
  • 2 cups sliced shiitake mushrooms , about 125 g
  • 1 cup short-grain rice , such as arborio
  • 3 green onions , thinly sliced
  • 1/4 cup finely chopped fresh coriander

Instructions

  • 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)

  • Calories
  • 478,
  • Protein
  • 29.6 g,
  • Carbohydrates
  • 48.1 g,
  • Fat
  • 17.9 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 968 mg.

Here’s an amazing casserole with fiery tones and big exotic flavours.