Pork, Rice, and Pea Skillet with Sweet Potatoes

• porkcut into bite-size pieces24 oz
• cooked white rice4 cup
• sweet potatoespeeled and cut into small cubes1 1/4 lb
• frozen green peas8 oz
• mild green chilies4 tbsp
• low-sodium chicken broth1 cup
• cheddar cheeseshredded3 oz
• light olive oil4 tsp
• paprika1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and cut the sweet potatoes into small cubes, cut the pork into bite-size pieces, and shred the cheddar cheese.
2. 2Do not rinse the pork. Pat it dry and season it with the paprika, half the kosher salt, and the black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Heat the light olive oil in a large skillet over medium-high heat. Add the pork in a single layer and sear for 3-4 minutes, stirring occasionally, until browned and the thickest piece reads 145°F (63°C) on an instant-read thermometer. Transfer the pork to a clean plate, then rest at least 3 minutes before slicing.
4. 4Add the sweet potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and beginning to soften. Add the remaining kosher salt and stir for 30-60 seconds, until fragrant.
5. 5Pour in the low-sodium chicken broth, cover the skillet, and cook for 6-8 minutes, until the sweet potatoes are fork-tender and most of the broth has reduced.
6. 6Stir in the cooked white rice, frozen green peas, mild green chilies, and pork. Cook for 4-6 minutes, stirring occasionally, until the rice is hot throughout, the peas are tender, and the skillet is steaming evenly; anything reheated should reach 145°F (63°C), then rest at least 3 minutes before slicing.
7. 7Scatter the cheddar cheese over the skillet, cover, and cook for 1-2 minutes, until the cheese melts. Taste and adjust with kosher salt, black pepper, or a little broth if needed.