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Pork Steak And Rice Casserole Recipes

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Pork Steak Food & Fire
Pork Steak Food & Fire from www.food-fire.com

Description

Pork steak and rice casserole is a hearty and filling dish that is perfect for a family dinner. The combination of tender pork steak and fluffy rice, combined with a flavorful sauce and vegetables, creates a delicious and comforting meal. This dish is also easy to make, making it a great option for busy weeknights.

Prep Time

The prep time for this recipe is approximately 20-30 minutes. This includes preparing the ingredients, such as chopping vegetables and seasoning the pork steak.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes. This includes baking the casserole in the oven for 1 hour and then letting it rest for 30 minutes before serving.

Ingredients

  • 1 lb pork steak, trimmed of fat and cut into bite-sized pieces
  • 1 cup uncooked white rice
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 can diced tomatoes, undrained
  • 1 can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/4 cup chopped fresh parsley

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Aluminum foil

Method

  1. Preheat the oven to 350°F.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. Add the pork steak and cook until browned on all sides, about 5 minutes.
  4. Remove the pork from the skillet and set aside.
  5. Add the onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
  6. Add the rice and stir to coat with the vegetable mixture.
  7. In a separate bowl, mix together the diced tomatoes, cream of mushroom soup, chicken broth, garlic powder, paprika, thyme, salt, and black pepper.
  8. Spread the rice mixture evenly in the bottom of a 9x13 inch baking dish.
  9. Top with the browned pork pieces.
  10. Pour the tomato mixture over the pork and rice.
  11. Cover the baking dish with aluminum foil and bake for 1 hour.
  12. Remove the foil and bake for an additional 15 minutes, until the top is golden brown and the liquid is absorbed.
  13. Let the casserole rest for 30 minutes before serving.
  14. Garnish with chopped fresh parsley before serving.

Notes

  • This recipe can be made ahead of time and refrigerated until ready to bake.
  • If you prefer a spicier dish, add a pinch of cayenne pepper to the tomato mixture.
  • You can also substitute chicken or beef for the pork steak in this recipe.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 412
  • Protein: 22g
  • Carbohydrates: 50g
  • Fat: 13g
  • Saturated Fat: 3g
  • Cholesterol: 43mg
  • Sodium: 1185mg
  • Potassium: 541mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 14%
  • Vitamin C: 31%
  • Calcium: 4%
  • Iron: 14%

Recipes FAQ

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for white rice in this recipe. However, you may need to adjust the cooking time and liquid amount accordingly.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. Simply chop them and use them in place of the canned tomatoes in the recipe.

Can I freeze this casserole?

Yes, you can freeze this casserole. Simply let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 3 months.

Recipe Tips

  • Make sure to trim the fat from the pork steak before cooking to prevent the casserole from becoming greasy.
  • If you prefer a creamier casserole, you can add an extra can of condensed cream of mushroom soup to the tomato mixture.
  • Garnish with additional chopped fresh parsley or grated Parmesan cheese for added flavor.

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