Robert's RecipesCurry Recipes

Spicy Pork and Rice Casserole

A great all-in-one-dish meal that the whole family will love!

Spicy Pork and Rice Casserole Recipe


  • 1 pork chop per person, trimmed of excess fat
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 2" (5 cm) fresh ginger, peeled and chopped extremely fine
  • 2 cups chicken stock (500 ml)
  • 1 cup water
  • 28 fl.oz. can of Italian tomatoes (796ml) - not drained
  • 1½ cups frozen peas ((310 ml)
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp paprika (3 ml)
  • 1/2 tsp turmeric (3 ml)
  • 1/2 tsp ground black pepper (3 ml)
  • 3/4 tsp (4 ml) ground cumin
  • 1 tsp (5 ml) oregano
  • 1¼ cups uncooked long grain white rice (300 gm)

    Brown pork chops in oil.

    Set aside.

    Sauté onions and then add garlic and ginger, cook for 5 more minutes.

    Add chicken stock, water and tomatoes, including their liquid.

    Break up the tomatoes, while bringing to the boil, add the spices and finally the rice.

    Put a third of the mixture into an ovenproof casserole and add a layer of pork chops, then some rice mixture, more chops, and then add remaining rice mixture over top.

    Cover casserole tightly,: if lid is loose-fitting you can use a layer of aluminum foil below it to get a better seal.

    Bake at 350°F or 180°C for about 45 minutes.

    Remove from the oven and fluff up the rice before stirring in the frozen peas.

    Continue to bake for an additional 15 minutes, covered.


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