Pork Spanish Rice
My family wasn't fond of pork roast until I used it in this yummy casserole.—Betty Unrau, MacGregor, Manitoba
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
- Optional: Lime wedges and minced cilantro
Reviews
This tastes so much better than a Spanish rice mix! It's easy and tasty. I like to cook my rice separately beforehand, to make sure it cooks fully. Cook it in the chicken broth for flavor and just make sure your entire dish stays moist as it bakes. For a little extra spice, use fire-roasted diced tomatoes.
This is seriously one of the best dinners I’ve ever had. I added peas and carrots. The lime juice really adds something.
This was tasty. I did not like the pork recipe the magazine recommended, but this was very good.
I use Basmati rice instead and 1 1/2 cups of broth. Also add a pinch of saffron.
Solid 3 ?? until we added some refried beans and topped it with sour cream and cheese! Then it definitely hit 4 ??! Really good meal and kids loved it!
Easy and healthy recipe; to give it a Southwest flavor I added 1/2 tsp of cumin and 1/2 tsp of chili powder. You could add more if you prefer more intensity.
I loved this! We didn’t have have instant rice so I cooked rice. I cut the chicken broth down to 1/4 cup