Ingredients

• Ingredients
  1. 1 tablespoon cooking oil
  2. 1 green bell pepper, cut into 1/4-inch strips
  3. 1 red bell pepper, cut into 1/4-inch strips
  4. 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
  5. 1 teaspoon salt
  6. 1 1/4 pounds lean ground pork
  7. 3/4 cup short-grain rice
  8. 2 1/2 cups canned low-sodium chicken broth or homemade stock
  9. 3 tablespoons soy sauce
  10. 1/4 teaspoon cayenne
  11. 4 scallions including green tops, chopped
  12. 10 radishes, cut into thin slices
  13. 5 tablespoons chopped cilantro or fresh parsley
  14. 2 tablespoons lime juice (from about 1 lime)

Directions

1. In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
2. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
3. Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice.

Notes

Even Quicker
The radishes that are stirred in at the last minute add a pleasant crunch. For a similar effect without the slicing time, substitute one cup of bean sprouts.