Hot-Spiced Pork and Rice

Name: Hot-Spiced Pork and Rice
Yield: 6
Ingredients: 1 2- to 2¼-pound boneless pork shoulder roast; 2-3 tablespoons vegetable oil; 2 cups thinly sliced carrots (about 4 medium carrots); 1 8-ounce can sliced water chestnuts, drained; 1 cup yellow sweet pepper strips (1 medium pepper); ½ cup chopped onion (1 medium onion); 1 cup uncooked long grain rice; 1 14-ounce can reduced-sodium chicken broth; ½ cup water; ¼ cup soy sauce; 2 tablespoons light corn syrup; 2 tablespoons molasses; 1-2 teaspoon red chili paste; 1 teaspoon five-spice powder; 3 green onions, cut into very thin strips; green onions, cut into very thin strips

Hot-Spiced Pork and Rice was pinched from <a href="http://www.thedailymeal.com/hot-spiced-pork-and-rice" target="_blank">www.thedailymeal.com.</a>

"If you’re looking for a way to spice up pork, try this delicious casserole from the Better Homes and Gardens Cookbook. With soy sauce, molasses, chili paste, and five-spice powder, this dish is loaded with flavor...."

INGREDIENTS

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1 2- to 2¼-pound boneless pork shoulder roast

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2-3 tablespoons vegetable oil

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2 cups thinly sliced carrots (about 4 medium carrots)

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1 8-ounce can sliced water chestnuts, drained

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1 cup yellow sweet pepper strips (1 medium pepper)

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½ cup chopped onion (1 medium onion)

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1 cup uncooked long grain rice

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1 14-ounce can reduced-sodium chicken broth

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½ cup water

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¼ cup soy sauce

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2 tablespoons light corn syrup

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2 tablespoons molasses

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1-2 teaspoon red chili paste

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1 teaspoon five-spice powder

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3 green onions, cut into very thin strips

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green onions, cut into very thin strips

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