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Pork Loin And Rice Casserole Recipes

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Description

Pork loin and rice casserole is a hearty, tasty, and easy-to-make dish that is perfect for a family dinner or a potluck party. This casserole is made with tender pork loin, fluffy rice, and a creamy sauce that is flavored with herbs, spices, and vegetables. The combination of savory pork and aromatic rice is sure to satisfy everyone's taste buds.

Prep Time

The prep time for this dish is about 20 minutes. You will need to chop some vegetables, cook rice, and season the pork loin.

Cook Time

The cook time for this dish is about 1 hour and 15 minutes. The casserole needs to bake in the oven for 1 hour, and then you will need to let it rest for 15 minutes before serving.

Ingredients

  • 1 1/2 pounds boneless pork loin, cut into 1-inch pieces
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 1/2 cups chicken broth
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Cutting board and knife

Method

  1. Preheat the oven to 350 degrees F.
  2. Cook the rice according to the package instructions and set aside.
  3. In a large skillet, cook the pork loin over medium-high heat until browned on all sides. Remove from the skillet and set aside.
  4. In the same skillet, sauté the onion, green bell pepper, celery, and garlic until softened.
  5. Add the cream of mushroom soup, cream of chicken soup, chicken broth, thyme, paprika, salt, and black pepper to the skillet. Stir well to combine.
  6. Add the pork loin to the skillet and stir to coat with the sauce.
  7. Transfer the pork and sauce to a 9x13 inch baking dish.
  8. Add the cooked rice to the baking dish and stir to combine.
  9. Cover the baking dish with foil and bake for 1 hour.
  10. Remove the foil and bake for an additional 15 minutes.
  11. Let the casserole rest for 15 minutes before serving.
  12. Garnish with chopped parsley before serving.

Notes

  • You can use any type of rice you like, but long-grain white rice works best in this recipe.
  • If you don't have cream of mushroom soup or cream of chicken soup, you can substitute with 2 cans of cream of celery soup.
  • You can use fresh or frozen vegetables in this recipe.
  • You can add more or less seasoning to suit your taste.
  • This casserole can be made ahead of time and refrigerated until ready to bake.

Nutrition Info

Serving size: 1 cup
Calories: 385
Fat: 11g
Saturated Fat: 3g
Cholesterol: 85mg
Sodium: 1428mg
Potassium: 607mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 2g
Protein: 30g
Vitamin A: 7%
Vitamin C: 20%
Calcium: 4%
Iron: 16%

Recipe Tips

  • Make sure to brown the pork loin before adding it to the sauce. This will help to seal in the juices and keep the pork moist.
  • If you want to make this casserole healthier, you can use low-sodium chicken broth and reduced-fat cream soups.
  • You can serve this casserole with a side salad or some steamed vegetables for a complete meal.
  • This casserole also makes great leftovers, so you can enjoy it for lunch or dinner the next day.

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