Rice and Pork Casserole
Savor the comforting flavors of this hearty Rice and Pork Casserole, a one-dish wonder that's perfect for family dinners or meal prep. Tender pork shoulder cubes are seared to perfection and combined with fragrant garlic, onion, and a medley of fresh vegetables, including carrots and celery. Long-grain white rice cooks directly in the skillet, soaking up a flavorful chicken or vegetable broth infused with paprika and thyme. Baked to golden perfection and optionally topped with melted cheddar cheese, this casserole delivers a warm, home-cooked meal in just over an hour. Garnished with fresh parsley for a pop of color, this recipe is as visually enticing as it is delicious. Simple yet satisfying, this comforting casserole is a must-try for fans of easy, wholesome dinners. Keywords: rice and pork casserole, hearty casserole, one-pot meal, family dinner ideas, pork and rice recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds pork shoulder (boneless, cut into 1-inch cubes)
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Heat olive oil in a large, oven-safe skillet or casserole dish over medium heat.
Season the pork cubes with half the salt and pepper. Sear them in the skillet for 5-7 minutes, turning occasionally, until browned on all sides. Remove the pork and set aside.
In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until fragrant and softened.
Add the diced carrots and celery to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the rice, ensuring it is coated with the oil and vegetables.
Return the seared pork to the skillet. Sprinkle paprika, thyme, the remaining salt and pepper, and mix well.
Pour the chicken or vegetable broth into the skillet and bring the mixture to a boil.
Once boiling, cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
If using cheddar cheese, sprinkle it on top during the last 5 minutes of baking and allow it to melt.
Remove the casserole from the oven and let it rest for 5-10 minutes.
Garnish with chopped fresh parsley before serving.
Enjoy your delicious Rice and Pork Casserole!
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 4993 mg | 217% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.4 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 629 mg | 48% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2838 mg | 60% | |
*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.
