Pork and Rice Casserole

Makes 4 servings

• 1 cup onions finely chopped
• 2 cloves garlic minced
• 1/2 cup green bell peppers minced
• 3 tablespoons olive oil
• 1 cup white rice uncooked
• 1 1/2 cups mushrooms sliced fresh (about 4 ounces)
• 2 cups turkey broth or chicken broth
• 1 1/2 cups pork steaks cubed cooked
• 1/2 cup tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon coriander ground
• 1/4 teaspoon cumin ground
• 1/4 teaspoon turmeric ground
• Freshly ground pepper to taste
• 1 10-ounce package peas thawed

Heat oven to 350° F.

In large skillet, sauté onion, garlic, and green pepper in olive oil for 5 minutes. Add rice and cook, stirring, for 5 minutes or until rice becomes milky and opaque. Add mushrooms and cook 5 minutes. Stir in broth, pork, tomato sauce, salt, coriander, cumin, turmeric, and pepper to taste. Bring to a boil and spoon into a well-greased shallow 1 1/2 to 2-quart casserole; cover and bake for 30 minutes. Remove from oven and stir in peas. Cover, return to oven, and bake for 10 to 15 minutes longer until peas are cooked and moisture is absorbed.