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Recipe Detail Page
Summer Chili Pork Rice Bowl
Summer 2019
Hot summer nights call for minimal cooking and lots of fresh produce. You can even make the rice ahead and serve it cold. Build these bowls, add a cold beverage, then move on out into the evening sun and savour your meal-prepping prowess.
Serves 4
¾ cup (175 mL) long-grain brown rice (or a brown and wild rice blend)
1 tbsp (15 mL) packed brown sugar
2 tbsp (30 mL) natural rice vinegar
2 tbsp (30 mL) soy sauce
1 to 2 tsp (5 to 10 mL) Sriracha
⅓ recipe Chili-Rubbed Pork Loin Roast
1 ½ cups (375 mL) cooked corn kernels
1 zucchini, shredded or spiralized
2 peaches, sliced
Reserved Fresh Salsa
1 Cook rice according to package directions, without adding salt.
2 Meanwhile, combine brown sugar, vinegar, soy sauce and Sriracha, to taste, in a small saucepan. Bring to a simmer over medium-low heat, stirring, until sugar is dissolved. Remove from heat. Drizzle over cooked rice and let stand, covered, for 5 minutes. Fold gently with a spatula. (Rice can be chilled in an airtight container for up to 2 days to serve cold.)
3 Thinly slice pork roast across the grain, then stack small piles of slices, and cut into thin strips.
4 Divide rice between individual large serving bowls (moisten as necessary with water if it’s cold). Arrange pork roast, corn, zucchini, peaches and salsa attractively on top.
Serves 4
