Spicy Pork Coconut Rice Bowl

We first introduced this recipe last summer, proving that it’s a year-round favorite. It takes less than 30 minutes and is an easy weeknight go-to.

Ingredients (serves 4):

1 cup of jasmine rice (We like Lundberg organic certified GF)

1 13.5 oz can of unsweetened coconut milk

1/2 cup of chicken stock or bone broth

1 lb of ground pork, we like Nature’s ranch welfare certified (or substitute turkey or chicken)

12 oz of shaved brussels sprouts (can buy these pre-packaged to save time)

1 chopped jalapeno

1 TBSP of olive oil

1 TBSP apple cider vinegar

2 tsp red pepper flakes

2 tsp Meat Mitch naked seasoning or paprika

Heat oven to 400. On the stove, in a standard pot, heat coconut milk and chicken stock to a boil, add rice and turn down to simmer until completely cooked, about 20 mins. As the stock is heating up, toss brussels with 1 TBSP of olive oil and the cider vinegar on a sheet pan and season with salt and pepper. Pop in oven for about 20 mins. In a saute pan, add 1 TBSP of olive oil and heat to medium. Add pork and season with salt and pepper and the Meat Mitch seasoning and red pepper flakes (omit if too spicy). Break into small pieces and cook until finished. Plate the rice with a drizzle of coconut aminos, the pork, brussels and a few slices of jalapeno (depending on spice tolerance). Yum!