Sweet Chili Pork Rice Bowls with Candied Peanuts and Lime Rice

Craving a quick, flavor-packed dinner that beats takeout? These sweet chili pork bowls are your answer. In just 30 minutes, you can have a vibrant bowl of lime-scented rice topped with savory pork, tender bell pepper and onion, all coated in a luscious sweet chili soy glaze. The crowning glory? Crunchy candied peanuts and a sprinkle of fresh cilantro that add texture and brightness in every bite.

This recipe is all about balance: sweet, savory, tangy and a little bit spicy. The candied peanuts bring a delightful crunch, while the lime zest in the rice ties everything together. It’s a complete meal in a bowl that’s sure to become a weeknight favorite.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Halve, peel and thinly slice the onion. Zest the lime, then quarter it. Finely chop the cilantro.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, heat a large nonstick pan over medium-high heat. Add the peanuts, 2 tablespoons water and 1 teaspoon sugar (2 teaspoons for 4 servings). Cook, stirring often, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl and wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer vegetables to a plate.
5. Add another drizzle of oil to the pan over medium-high heat. Add the ground pork; season with salt and pepper. Press into an even layer with a spatula. Cook undisturbed until browned on the bottom, 3-4 minutes. Break the meat into pieces and continue cooking until cooked through, 2-4 minutes more. Stir in the cooked vegetables, then add the sweet soy glaze, sweet Thai chili sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until everything is well coated, 1-2 minutes.
6. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings) and lime zest to taste. Season with salt. Divide the rice among bowls, top with the pork mixture, candied peanuts and chopped cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well. Adjust cooking time as needed to ensure the meat is fully cooked.

Can I make this recipe gluten-free?

Check your sweet soy glaze and sweet Thai chili sauce labels; some brands contain wheat. Use gluten-free alternatives if needed.

How do I store leftovers?

Store the rice and pork mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.