One Pot Pork And Rice Recipes

FRAGRANT PORK & RICE ONE-POT

Steps:

• Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.
• Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

ONE-POT RICE AND PORK CHOPS

Steps:

• In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops.
• In a Dutch oven, heat the oil over medium-high heat.
• Brown the chops, turning once, about 4 minutes.
• Transfer to a plate.
• Drain off the fat from the pan.
• Add the stock and water and bring to a boil, stirring.
• Add the rice and corn.
• Reduce the heat, cover, and simmer for 10 minutes.
• Stir in the remaining parsley.
• Nestle the pork chops and any accumulated juices in the rice.
• Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes.

ONE-POT PORK AND RICE

Steps:

• In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.