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