Thai Oven-Baked Rice With Shiitake Mushrooms - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 lb ground pork
1 small onion, finely chopped
2 tablespoons minced fresh garlic (or to taste)
1 (10 ounce) can chicken broth (with 1 can cold water)
3 tablespoons low sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce (optional)
2 -3 teaspoons chili-garlic sauce
1/4 teaspoon cayenne pepper (or to taste)
2 red bell peppers, seeded and julienned (or use 1 each red and green)
2 -3 cups sliced shiitake mushrooms
1 cup short-grain rice (Aborio is good)
salt (optional)
3 -4 green onions, finely chopped
1/4 cup fresh coriander, finely chopped

Preparation

Set oven to 375 degrees (set oven rack to second-lowest position).
Grease a medium-size casserole dish.
Heat oil in a large saucepan or a Dutch oven over medium heat.
Add in the ground pork and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking).
Stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil.
Add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the Dutch oven.
Bake for about 35-40 minutes or until the rice is desired tenderness.
Stir in the green onions and coriander.