*This post is sponsored by Minute® Rice, but as always, all opinions are 100% my own.
I don’t know about you, but I’m always on the hunt for ways to switch up dinnertime. Sometimes it feels like we have the same staples day in and day out. We often have brown rice, but in the same old boring way every time. I decided to give something new a try! As most of us are, I am always short on time. So anytime I can find shortcuts in the kitchen I am all over them! Minute® Brown Rice is quick and easy to prepare and is a great pantry staple. Forget the hassle, Minute® Rice is a go-to ingredient your whole family will love, and you can feel good about feeding it to them. While there are endless ways to prepare the popular grain, this One Pot Asian-Inspired Pork & Rice dish is off the charts! You must add this recipe to your menu immediately, trust me!
Another great benefit of Minute® 100% Whole Grain Brown Rice is not only is it delicious, it has similar nutritional values as regular long cooking brown rice, but is ready in just 10 minutes, – ¼ the time!! Everybody has 10 minutes to spare right? Did I mention that it’s gluten free, too? Want to be in the know? You’ll definitely want to check out and join The Recipe Club® for over 400 recipe ideas great for any day of the week and any time of the day PLUS get special offers from Minute® Rice straight sent to your inbox! Sign up: HERE. Don’t love brown rice? Don’t fret, the Minute® Rice family of products includes Minute® White Rice, Minute® Whole Grain Brown Rice, Minute ® Multi-Grain Medley and a variety of Minute® Ready to Serve Rice products.
One Pot Asian-Inspired Pork & Rice
- 4 tsp. sesame oil divided
- 12 oz. pork shoulder trimmed & cut into 1/2-in. pieces (I used short ribs)
- 2 tbsp. minced fresh garlic
- 1 3/4 c. water divided
- 2 tbsp. liquid aminos and substitute with lower-sodium soy sauce
- 1 1/2 tbsp. rice vinegar
- 1 c. finely chopped onion
- 2/3 c. sliced carrot
- 1 c. Minute® 100% Whole Grain Brown Rice
- 1 3/4 c. unsalted chicken stock
- 1 c. frozen green peas
- 1/4 c. thinly sliced green onions
Heat a large saucepan over medium-high heat.
Add 2 tsp. sesame oil to pan. Add pork to pan; cook 5 minutes, turning to brown on all sides.
Add garlic to pan; cook 1 minute, stirring constantly. Stir in onion, 1 c. water, liquid aminos & rice vinegar; bring mixture to a boil. Reduce heat; simmer 15-20 minutes or until liquid evaporates, stirring occasionally.
Remove pork from pan; keep warm. Return pan to medium-high heat. Add remaining 2 teaspoons sesame oil to pan; swirl to coat.
Add carrot; sauté 3 minutes. Add rice; cook 1 minute, stirring frequently. Stir in pork, remaining 3/4 cup water, and chicken stock; bring to a boil.
Cover, reduce heat, and cook 20 minutes or until the liquid is absorbed and rice is tender. Stir in peas; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
Adapted from Cooking Light
This is a sponsored post written by me on behalf of Minute® Rice.