• HEALTHY
• MAKE-AHEAD

Ingredients

• 1. 1 tablespoon extra-virgin olive oil
  2. 1/2 pound lean ground pork
  3. 1 large onion, finely chopped
  4. 1 teaspoon minced garlic
  5. 1 large jalapeño, seeded and minced
  6. 1 teaspoon ground coriander
  7. 1 teaspoon ground cumin
  8. 1 teaspoon cayenne pepper
  9. 2 cups basmati rice
  10. 3 cups chicken stock
  11. 1 tablespoon kosher salt
  12. 2 bay leaves
  13. 4 scallions, thinly sliced

Directions

1. In a large saucepan, heat the olive oil until shimmering. Add the pork and cook over high heat, breaking up the meat with a wooden spoon until it''s no longer pink, about 5 minutes. Add the onion, garlic and jalapeño; cook, stirring, until softened, about 5 minutes. Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds. Add the rice and cook, stirring, until chalky white, about 3 minutes. Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20  minutes. Fluff with a fork and stir in the scallions. 

Make Ahead

The cooked rice can be refrigerated for up to 2 days. Reheat in a covered baking dish in a 325° oven. Stir in the scallions just before serving.