Publisher Photo
Publisher Photo
My family wasn't fond of pork roast until I used it in this yummy casserole.—Betty Unrau, MacGregor, Manitoba
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1 cup: 304 calories, 12g fat (6g saturated fat), 71mg cholesterol, 756mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 21g protein.

  • 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
  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

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