Pork Spanish Rice Recipe

Be the first to add a review
Publisher Photo
My family wasn't fond of pork roast until I used it in this yummy casserole.—Betty Unrau, MacGregor, Manitoba
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups cubed cooked pork
  • 1 cup uncooked instant rice

Nutritional Facts

1 serving (1 cup) equals 304 calories, 12 g fat (6 g saturated fat), 71 mg cholesterol, 756 mg sodium, 29 g carbohydrate, 3 g fiber, 21 g protein.


  1. In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until rice is tender and liquid is absorbed. Stir before serving. Yield: 4 servings.
Originally published as Pork Spanish Rice in Casserole Cookbook 2001, p94

Reviews for Pork Spanish Rice

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image