Pork Rice Casserole
Delight your taste buds with this comforting Pork Rice Casserole, a hearty, one-dish meal that's perfect for busy weeknights or satisfying family dinners. Featuring tender, bite-sized chunks of seasoned pork, aromatic vegetables like onion, carrot, and bell pepper, and fluffy long-grain rice, this casserole builds layers of flavor through a combination of sautéing, deglazing, and oven baking. Seasoned with garlic powder, soy sauce, and dried thyme, and topped with golden, melted cheddar cheese, this dish is equal parts savory and indulgent. With a cook time of just 40 minutes, this pork and rice casserole is an easy yet impressive option for bringing bold flavors to the table. Serve it warm, garnished with fresh parsley, and enjoy a recipe that strikes the perfect balance between comfort food and culinary finesse. Perfect for meal prep enthusiasts, casserole lovers, and anyone craving a filling, flavorful dinner!
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Recipe Information
Ingredients
- 1 lb Boneless pork loin or shoulder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 1 large Carrot, diced
- 1 medium Bell pepper, diced
- 1 cup Raw long-grain white rice
- 2 cups Chicken or vegetable broth
- 2 tbsp Soy sauce
- 0.5 tsp Dried thyme
- 1 cup Cheddar cheese, shredded
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Dice the pork into bite-sized cubes and season with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Add the pork and brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same skillet, add the diced onion, carrot, and bell pepper. Sauté for 5-7 minutes until softened.
Add the raw rice to the skillet and stir to coat it with the vegetable mixture. Toast for 1-2 minutes.
Deglaze the pan by pouring in the soy sauce, followed by the chicken or vegetable broth. Stir well, scraping any browned bits from the bottom of the pan.
Add the browned pork back into the mixture, along with the dried thyme. Stir to combine.
Transfer the entire mixture to a lightly greased casserole dish and spread it out evenly.
Cover the casserole dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 6292 mg | 274% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.1 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1028 mg | 79% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2872 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
