Pork & Rice Skillet
Pork & Rice Skillet
Ingredients
For the Skillet
- 1 pound ground pork, lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the chopped yellow onion and red bell pepper to the skillet with the pork. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic, dried oregano, and paprika. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Add the uncooked long-grain white rice to the skillet, stirring to coat it with the pork and vegetable mixture. Pour in the chicken broth, diced tomatoes (undrained), and Worcestershire sauce. Season with salt and black pepper.
⏱️ 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time.
⏱️ 20 min
- 6
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
⏱️ 5 min
- 7
Fluff the pork and rice mixture with a fork. Serve hot, garnished with fresh chopped parsley and shredded cheddar cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork & Rice Skillet
Ingredients
For the Skillet
- 1 pound ground pork, lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the chopped yellow onion and red bell pepper to the skillet with the pork. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic, dried oregano, and paprika. Cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Add the uncooked long-grain white rice to the skillet, stirring to coat it with the pork and vegetable mixture. Pour in the chicken broth, diced tomatoes (undrained), and Worcestershire sauce. Season with salt and black pepper.
⏱️ 2 min - 5
Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time.
⏱️ 20 min - 6
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
⏱️ 5 min - 7
Fluff the pork and rice mixture with a fork. Serve hot, garnished with fresh chopped parsley and shredded cheddar cheese, if desired.
⏱️ 1 min