Asian Pork Lettuce Wraps With Coconut-Lime Rice

• 2 2/3 cups water
• 1/2 teaspoon salt
• 1 1/3 cups long-grain white rice
• 1 pound ground pork
• 1 tablespoon vegetable oil
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced carrot
• 1/2 cup chopped water chestnuts
• 3 tablespoons grated fresh ginger
• 1/3 cup low-sodium teriyaki sauce
• 1/2 tablespoon honey
• 1/4 cup chopped fresh cilantro
• 1/4 cup unsweetened coconut milk
• 1 tablespoon lime juice
• 12 romaine leaves
• 2 limes, cut into wedges
• 1 tablespoon chopped fresh cilantro, or to taste

1. Bring water and salt to a boil in a saucepan over high heat. Add rice. Reduce heat, and simmer, covered, until water is absorbed, about 20 minutes.
2. Meanwhile, brown pork in a large skillet over medium-high heat, stirring to break up lumps, 5 to 7 minutes. Transfer pork to a plate; drain grease from the skillet.
3. Heat oil in the skillet over medium-high heat. Stir in onion, bell pepper, carrot, water chestnuts, and ginger; cook, stirring, until onion is translucent, about 5 minutes. Stir in pork, teriyaki, and honey; cook, stirring, until liquid has evaporated, 3 to 5 minutes.
4. Fluff cooked rice with a fork, then fold in 1/4 cup cilantro, coconut milk, and lime juice.
5. Top lettuce leaves with pork mixture and rice. Garnish with lime wedges and chopped fresh cilantro.

water, salt, longgrain white rice, ground pork, vegetable oil, red onion, red bell pepper, carrot, water chestnuts, ginger, teriyaki sauce, honey, fresh cilantro, unsweetened coconut milk, lime juice, romaine, fresh cilantro

Taken from www.allrecipes.com/recipe/266233/asian-pork-lettuce-wraps-with-coconut-lime-rice/ (may not work)