Sweet Chili Pork Bowls with Bell Pepper and Candied Peanuts

Forget takeout-this sweet and savory pork bowl is your ticket to dinner bliss in just 30 minutes. Tender ground pork, colorful bell pepper and onion are tossed in a sumptuous sweet chili sauce, while peanuts are transformed into a crunchy, candied topping. Fresh cilantro and lime add a bright, citrusy finish.

Everything comes together over a bed of fluffy rice infused with lime zest. The result is a symphony of flavors and textures so delicious, you might just want to lick the bowl. Perfect for a quick weeknight dinner that feels like a special treat.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 and quarter the lime. 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 to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While 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 water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl. Wipe out the pan.
4. Heat a large 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 a drizzle of oil to the same pan over medium-high heat. Add the ground pork; season with salt and pepper. Using a spatula, press into an even layer. Cook undisturbed until browned on the bottom, 3-4 minutes. Break up the meat into pieces and continue cooking until pork is cooked through, 2-4 minutes. Stir in the vegetables, then add the sweet soy glaze, sweet chili sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and lime zest to taste. Season with salt. Divide rice between bowls and top with the pork mixture, candied peanuts and 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.

What can I substitute for sweet soy glaze?

Mix 3 parts soy sauce with 1 part honey or brown sugar to create a similar glaze.

How do I store leftovers?

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