South Carolina Hash and Rice
A hearty one-pan skillet of tender diced pork, peppers, and onions served over fluffy rice—a Lowcountry staple that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 512
- Protein
- 38g
Ingredients
- 1.5 cups long-grain white rice
- 1.25 pounds pork shoulder, boneless
- 2 medium bell peppers (red, yellow, or green)
- 1 large yellow onion
- 3 cups chicken or vegetable broth
- 1 teaspoon each, plus to taste salt and black pepper
Instructions
- 1
Cut the pork shoulder into 1/4-inch cubes by first slicing it lengthwise into 1/4-inch-thick planks, then slicing each plank across into 1/4-inch-wide sticks, then turning the sticks and cutting crosswise into small cubes.
- 2
Place each bell pepper on the cutting board and slice it lengthwise from top to bottom into 4 quarters, then remove the white seeds and stem by cutting them away, then slice each quarter crosswise into 1/2-inch pieces.
- 3
Slice the onion lengthwise from root to tip into halves, place flat-side down on the cutting board, then slice crosswise into 1/2-inch-thick half-moon pieces.
- 4
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Pour the pork cubes into the hot oil and let them sit undisturbed for 2 minutes so the bottoms brown, then stir and cook for another 3 to 4 minutes, stirring once every 30 seconds, until the pork is no longer pink on the outside.
- 6
Add the onion pieces and bell pepper pieces to the pork, then stir for 1 minute until the vegetables release their aroma and begin to soften slightly.
- 7
Pour in the 3 cups of broth and stir once to combine all ingredients evenly across the bottom of the pan.
- 8
Sprinkle the 1.5 cups of rice over the liquid in an even layer, then stir once so the rice is submerged, and add 1 teaspoon of salt and 1 teaspoon of black pepper.
- 9
Bring the liquid to a boil over medium-high heat—you'll see large bubbles breaking the surface, about 3 to 4 minutes.
- 10
Reduce the heat to medium-low, cover the skillet with a lid, and cook undisturbed for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
- 11
Remove the lid and stir the mixture gently with a fork to fluff the rice and distribute the pork and vegetables, breaking up any clumps, then taste and add more salt and pepper if needed.
- 12
Divide the hash and rice among 4 bowls and serve immediately while hot.
Tools you’ll need
- 12-inch skillet with a lid
- cutting board
- chef's knife
- wooden spoon or silicone spatula
- fork for fluffing
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