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Combine the rice and chicken broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the rice is tender and all the liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat the vegetable oil in a large (12-inch) skillet or Dutch oven over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 5–6 minutes. Use a slotted spoon to transfer the pork to a plate, leaving the rendered fat in the pan.
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