Browned Rice Pork Casserole Recipes

PORK CHOP RICE BAKE

Steps:

• In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.

BROWNED RICE & PORK CASSEROLE

Steps:

• 1. Sprinkle pork chops with Seasoned Salt. Heat pork chops in skillet. Lightly brown on both sides.
• 2. Spray a 2 quart casserole dish, lightly with cooking spray. Remove chops to casserole dish.
• 3. Add rice to drippings in skillet. Sometimes a little more olive or canola oil is needed. Cook until rice is browned.
• 4. Stir in gravy and water. Arrange onions and carrots on top of pork chops. Pour on Gravy.
• 5. Bake 1 hour or until pork chops are done and veggies are tender. Cover dish with lid or foil while in the oven. This lets everything bake evenly.
• 6. Oven temperature - 350º

PORK CHOP AND CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
• Lie pork chops into the rice mixture in a single layer; season with more black pepper.
• Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

BROWNED RICE & PORK CASSEROLE

Steps:

• 1. Sprinkle pork chops with seasoned salt. Brown well on both sides in hot skillet. Remove pork chops to 2 quart casserole.
• 2. Add rice to drippings in skillet and cook stirring until browned. Stir in gravy and water.
• 3. Arrange onions and carrots on top of chops. Pour on gravy mixture
• 4. Bake 1 hour at 350º or until pork chops are done and veggies are tender.

PORK CHOP AND RICE CASSEROLE

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.

PORK CHOP, ONION, AND RICE CASSEROLE

Steps:

• Brown chops in oil.
• Spread rice in rectangular baking dish (11x7-inches). Add frozen vegetables. Reserve one tablespoon of dry soup mix. Sprinkle remaining soup mix over rice.
• Pour heated beef broth over rice and mix ingredients together.
• Arrange pork chops on top of rice mixture and sprinkle with reserved onion soup mix. Cover tightly with foil and bake in moderate oven (350 F) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

PORK RICE CASSEROLE

Steps:

• Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
• Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
• Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
• Cook 5 minutes stirring frequently.
• Mix in tomatoes, Tobasco and optional items if desired.
• Bring to a boil, cover and cook over low heat for 30 minutes.
• Add the half cooked rice and mix lightly.
• Taste and adjust seasonings as desired.
• Turn into a greased 3-quart casserole.
• Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.