Rice with spicy pork

Ingredients
350g of pork fillet, diced
2 teaspoons of chili pepper paste
½ tablespoon of honey
1 clove of garlic, finely chopped
½ teaspoon of salt
½ teaspoon of black pepper, freshly ground
4 tablespoons of Riso Scotti Rice Oil
1 small onion, roundly chopped
1 red capsicum, sliced
100 g frozen peas
1 tablespoon of lemon juice
150 g of Riso Scotti Basmati Rice
Fresh coriander (or parsley) leaves, for serving

Instructions
In a small bowl combine the chili pepper paste with the honey, salt, pepper, 1 tablespoon of oil and garlic, until you have obtained a solid mixture. Add the meat pieces and stir well. Cover the bowl and leave the meat marinate for a few hours, or overnight, in the fridge.
Heat the rest of the oil in a pan, at medium. Add the onions and fry for a few minutes, until it browns nicely. Put aside and remove the excess oil using paper towels.
Add the meat into the pan and fry, stirring frequently, for 2-3 minutes, or until it changes its color and becomes golden.
Add the capsicum slices and the peas and continue for another 3-4 minutes, stirring frequently, until the meat and peas are done and the capsicum are tender, yet crunchy enough.
Add the rice and stir well, for 1-2 minutes, until well heated. Sprinkle with lemon juice and stir. Serve this dish garnished with fried onions and fresh coriander leaves.

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