South Carolina Hash and Rice

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Pour in the 3 cups of broth and stir once to combine all ingredients evenly across the bottom of the pan.

Step 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.

Step 9

Bring the liquid to a boil over medium-high heat—you'll see large bubbles breaking the surface, about 3 to 4 minutes.

Step 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.

Step 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.

Step 12

Divide the hash and rice among 4 bowls and serve immediately while hot.