MEXICAN PORK WITH VEGETABLE RICE
Savor the flavor of our scrumptious Mexican Pork with Vegetable Rice dish. Ready to serve in just 30 minutes, this easy-to-make Mexican Pork with Vegetable Rice also counts as a Healthy Living recipe.
Provided by My Food and Family
Categories Grains
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
- Meanwhile, cook meat in hot oil in large nonstick skillet on medium high heat 2 to 3 min. or until meat is browned. Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium-high heat 5 min. or until vegetables are crisp-tender, stirring occasionally.
- Serve meat mixture over rice mixture.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
MEXICAN-STYLE PORK AND RICE CASSEROLE
I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.
Provided by Gnat B. Myers
Categories Medium Grain Rice
Time 1h
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Bring water to a boil in a saucepan and turn down to a simmer.
- Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish.
- Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
- Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
- Add rice mixture to pork in casserole.
- Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine.
- Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).
Nutrition Facts : Calories 227, Fat 1.8, SaturatedFat 0.4, Cholesterol 7, Sodium 822.7, Carbohydrate 46, Fiber 2.6, Sugar 4.1, Protein 6.8
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
MEXICAN RICE CASSEROLE WITH BEEF AND PORK
A fabulous, delicious Mexican rice casserole that your whole family will enjoy! Serve with sour cream and tortilla chips!
Provided by Holly
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch over over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes. Add rice; cook until coated in oil, about 3 minutes. Add broth, tomatoes, Southwest seasoning, salt, and pepper. Stir well and bring to a boil. Add lime juice and stir well. Cover with lid.
- Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
- Heat a skillet over medium-high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
- Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 52 g, Cholesterol 53.8 mg, Fat 18.8 g, Fiber 5.4 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 892.2 mg, Sugar 3.9 g
MEXICAN PORK CHOP CASSEROLE
Pork chops baked with Spanish rice for a unique casserole.
Provided by Kristi W
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
- Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
- Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g
PORK RICE CASSEROLE
Make and share this Pork Rice Casserole recipe from Food.com.
Provided by Scott Clark
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
- Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
- Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
- Cook 5 minutes stirring frequently.
- Mix in tomatoes, Tobasco and optional items if desired.
- Bring to a boil, cover and cook over low heat for 30 minutes.
- Add the half cooked rice and mix lightly.
- Taste and adjust seasonings as desired.
- Turn into a greased 3-quart casserole.
- Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.
MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA
Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
- Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
- In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.
Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.2 milligram of sodium
SPANISH PORK AND RICE
Add something tasty to your family's Spanish dinner! Enjoy this hearty slow-cooked pork and rice recipe made with Old El Paso® chopped green chiles and tomatoes.
Provided by Pillsbury Kitchens
Categories Entree
Time 5h45m
Yield 4
Number Of Ingredients 13
Steps:
- In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours.
- Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 90 mg, Fiber 3 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 8 g, TransFat 0 g
MEXICAN PORK AND BEANS CASSEROLE
Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
- In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
- Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 9 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g
ITALIAN PORK AND RICE CASSEROLE
Looking for a dinner that you can make on the fly? This easy casserole has flexibility built right into it, which we know you'll appreciate on busy nights when dinner needs to get on the table fast. It starts with pork, but which cut you use is up to you-try it with pork chops, pork loin or tenderloin. From there, it gets Italian seasoning and the unexpected addition of Progresso™ cannellini beans, a pantry staple that ups the heartiness factor in this warming dinner. It's a riff on classic rice casserole that keeps the easy prep and one-dish cleanup but switches up the flavor for something fun and out of the ordinary.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
- Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.
Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 3 g, TransFat 0 g
PORK CHOPS WITH EASY MEXICAN RICE
A tasty and easy 30 minute skillet pork chops and rice recipe the whole family will love. Uses your favorite salsa and features tender cheesy pork chops to round out the meal.
Provided by Easyhealth Living
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Add 1 Tbsp olive oil to large skillet and heat on medium.
- Salt and pepper pork chops as desired. Brown pork chops (1-2 minutes per side) in hot oil then set aside. (Pork chops will not be fully cooked at this point.)
- Add remaining 1/2 Tbsp oil to skillet and sauté peppers and onions 1-2 minutes over medium heat. Add rice and continue sautéing until rice is slightly browned.
- Add remaining ingredients and stir. Place pork chops on top of rice and cover skillet. Bring rice mixture to a simmer and cook 15-20 minutes until rice is done and pork chops fully cooked.
- Sprinkle cheese on top and allow to melt.
Nutrition Facts : Calories 323 kcal, Carbohydrate 28 g, Protein 23 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 535 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHEESY PORK AND RICE SKILLET
This Cheesy Pork and Rice Skillet is all made in just one pan for a quick and easy weeknight dinner!
Provided by Shawn Syphus | I Wash You Dry
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Saute the pork with the garlic and onions, until the pork is browned and the onions are tender (about 5 to 7 minutes).
- Add the rice, Italian seasoning, frozen peas and carrots and chicken broth tot he skillet. Bring to a boil, reduce heat to a simmer and cover. Cook for about 18 minutes or until rice is tender, stirring occasionally.
- Stir in the sour cream and 1/2 cup of the cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2 to 3 minutes, until the cheese melts. Or optionally, you can place the skillet under your oven's broiler for about 2 minutes until cheese is bubbly and melted. Enjoy!
Nutrition Facts : Calories 668 kcal, Sugar 2 g, Sodium 802 mg, Fat 35 g, SaturatedFat 16 g, Carbohydrate 45 g, Fiber 3 g, Protein 41 g, Cholesterol 135 mg, ServingSize 1 serving
MEXICAN BEEF AND RICE CASSEROLE
Mexican Beef And Rice Casserole is an easy, cheesy, delicious ground beef skillet dinner loaded with Mexican beefy taco flavor that your whole family will love!
Provided by Michele @ Flavor Mosaic
Categories Main Dishes
Time 40m
Number Of Ingredients 15
Steps:
- In a large skillet, over medium heat, cook the chopped onion, and bell pepper in oil for about 5 minutes or until the onion and bell pepper are softened.
- Add the minced garlic and cook for about 1 minute stirring frequently to prevent the garlic from burning.
- Add the ground beef and cook for another 5 minutes. After the ground beef is cooked, drain the extra grease.
- Sprinkle taco seasoning over the cooked ground beef and stir until the ground beef is covered with the taco seasoning.
- After the ground beef is seasoned and cooked, add the drained corn, black beans, salsa, tomato paste, and green chilies and stir until all ingredients are evenly distributed throughout the dish.
- Add the uncooked rice and beef broth.
- Cover and bring the rice mixture to a boil and then reduce the heat to low and simmer for about 18 minutes.
- Sprinkle shredded Mexican Cheese over the casserole. Cover for about 3 to 5 minutes to allow the cheese to melt.
- Garnish with chopped tomatoes, green onions, or cilantro. Serve hot!
Nutrition Facts : Calories 424 kcal, Carbohydrate 36 g, Protein 29 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 936 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
FIESTA PORK CHOPS AND RICE BAKE RECIPE
Fiesta Pork Chops and Rice all baked together in one pan - dinner can not get any easier!
Provided by Camille Beckstrand
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Sprinkle pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
- Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
- Place the pork chops on top of the rice mixture and top with the green and red peppers.
- Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
- (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
- Turn oven off and top with cheese.
- Let the cheese melt for a couple of minutes.
Nutrition Facts : Calories 445 kcal, Carbohydrate 34 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1061 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
MEXICAN BEEF AND RICE CASSEROLE
Check out this tasty Mexican beef and rice casserole for a delicious and filling recipe to enjoy for an evening meal.
Provided by Stephanie Keeping
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F°F.
- Spray a 9 x 13-inch baking dish and set aside.
- In a large frying pan, cook white onion and garlic with olive oil over high heat until the onions have softened and the garlic is just starting to brown. Pour the onion mixture into the prepared baking dish.
- Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn't be crispy.
- Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.
- Add corn, black beans, taco seasoning, salsa, uncooked minute rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.
- Pour chicken broth over ingredients and mix well.
- Cover baking dish with foil and bake for 35 minutes.
- Remove from the oven and check that the rice has softened. If not, place it back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle the remaining 1 cup of cheese over top of the casserole, and bake uncovered for an additional 5 minutes to melt the cheese.
- Serve hot.
Nutrition Facts : Calories 426 kcal, Carbohydrate 40 g, Protein 29 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1601 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
PORK SPANISH RICE
My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.
Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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