Asian Pork, Peas, and Mushrooms With Rice

Asian Pork, Peas, and Mushrooms With Rice

Ingredients:
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
orange juice, raw
soy sauce made from soy (tamari)
spices, ginger, ground
orange juice, raw
peas, green, frozen, unprepared

Directions:
Heat 1 1/2 tablespoons oil in a big skillet over medium-high heat.
Add in pork; stir/saute for 5-10 minutes or until pork is browned; transfer to a 2 1/2 quart casserole dish that has been sprayed with cooking spray.
In the same skillet over medium heat, add 1 tablespoon oil.
Add in onions and mushrooms; stir/saute for 5 minutes or until tender.
Stir in rice, stock, orange juice, soy sauce, ginger, and orange zest.
Bring mixture to a boil; pour over pork in the casserole dish.
Cover and bake in a 350 oven for about 45 minutes or until the rice is tender and liquid is absorbed.
Stir in peas; cook, uncovered for 10 more minutes.