Creamy Curry Pork And Rice Bake Recipes
CREAMY CURRY PORK AND RICE BAKE
If you are a curry lover then please give this a try, I have made this many times in the past, it is delicious! I like to add in spinach but that is only optional. I have only used basmati rice for this dish (I purchase a 12 ounce box of basmati rice) but you may use white uncooked rice also, personally I really think that this dish is worth making with basmati only. To make this extra special sprinkle I have sprinkled it with toasted almonds before serving. Use a good-quality coconut milk for this! This can also be made with cubed chicken breast, but pork is better, and the complete recipe can be doubled, you might want to cut the water back by 1/4 cup if you are doubling the recipe use only 3/4 cup water.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In a large deep oven-proof pot, heat oil over medium-high heat.
- Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
- Return meat to the pot.
- Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
- Add in coconut milk, chicken broth, water and salt; bring to a boil.
- Stir in rice, chickpeas and spinach, cover with lid.
- Place in oven and bake for about 25-30 minutes, or until rice is tender.
- Let stand, covered for 5 minutes before serving.
- Delicious!
Nutrition Facts : Calories 1318.7, Fat 72.5, SaturatedFat 33.4, Cholesterol 161, Sodium 936, Carbohydrate 110.2, Fiber 12.1, Sugar 5.3, Protein 57.8
PORK, BROCCOLI AND RICE CASSEROLE
I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.
Provided by JULIE NOYES
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
- In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
- Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 26.1 g, Cholesterol 75.8 mg, Fat 18 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 714.2 mg, Sugar 1.7 g
PORK CHOP AND RICE CASSEROLE
This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!
Provided by cdrewcia
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
- Bake in the preheated oven until tender, about 2 hours.
Nutrition Facts : Calories 716 calories, Carbohydrate 33.2 g, Cholesterol 143.5 mg, Fat 51.1 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 22.8 g, Sodium 1312.6 mg, Sugar 4.3 g
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