Ingredients

• 1 unit Kiwi
• 1 unit Long Green Pepper
• 1 unit Red Onion
• 1 unit Roma Tomato
• 2 clove Garlic
• 1 unit Lime
• ½ cup Jasmine Rice
• 2 tablespoon Sour Cream
• 10 ounce Ground Pork
• 8 tablespoon Teriyaki Sauce
• 2 teaspoon Vegetable Oil
• 1 teaspoon Sugar
• 2 tablespoon Butter
• Salt + Pepper

Instructions

1. Wash and dry all produce. Peel and dice kiwi. Core, deseed, and thinly slice green pepper crosswise. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP. Dice tomato. Mince garlic. Zest and quarter lime.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add rice and stir to coat. Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. Add remaining garlic and stir until fragrant, 30 seconds to 1 minute. Transfer veggies to a plate.