One Pot Pork And Rice Recipes

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ONE-POT PORK AND RICE



One-Pot Pork and Rice image

No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (5 ounces each)
2 teaspoons canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 envelope pork gravy mix
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water

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°.

Nutrition Facts : Calories 391 calories, Fat 10g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 545mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

ONE-POT RICE AND PORK CHOPS



One-Pot Rice and Pork Chops image

This is a great meal for week nights or when you don't have a lot of time, as it is ready in half an hour. Add a green salad and you have a complete meal!

Provided by Irmgard

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh parsley, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 pork loin chops with bone
2 tablespoons vegetable oil
2 cups chicken stock
1 cup water
1 1/2 cups long-grain rice
1 cup corn kernel

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.

FRAGRANT PORK & RICE ONE-POT



Fragrant pork & rice one-pot image

Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 9

4-6 good-quality sausages
1 tbsp olive oil
½ onion , finely chopped
2 garlic cloves , crushed
2 tsp each ground cumin and coriander
140g long grain rice
850ml vegetable stock
400g can chopped tomato
½ small bunch coriander , leaves picked

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.

Nutrition Facts : Calories 408 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.56 milligram of sodium

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE



One-Pot Cilantro Lime Chicken Thighs and Rice image

Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

Provided by fabeveryday

Categories     Chicken Thighs

Time 3h15m

Yield 5

Number Of Ingredients 18

¼ cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 (4 ounce) bone-in, skin-on chicken thighs
1 ½ cups chicken stock
1 tablespoon olive oil
1 ¼ cups water
1 ½ cups long-grain white rice
1 ½ tablespoons freshly squeezed lime juice
½ teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 ½ teaspoons lime zest

Steps:

  • Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
  • Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
  • Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
  • Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg

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