14 Hearty Ground Pork and Rice Recipes for Dinner

When it comes to dinner, there’s just something so comforting about the combination of ground pork and rice.

It’s incredibly versatile, catering to both spicy cravings and cozy, savory nights.

Picture yourself enjoying a bowl of zesty pork fried rice, perfectly tailored to your taste, or perhaps a luscious pork and mushroom risotto that just melts in your mouth.

These dishes can turn an ordinary evening into something truly special.

Let’s explore some delightful recipes that will inspire your next dinner!

Spicy Pork Fried Rice

Spicy Pork Fried Rice is a delightful and flavorful dish perfect for quick weeknight dinners or a satisfying lunch. This dish combines the savory taste of ground pork with the vibrant flavors of vegetables and spices, all tossed together with rice for a complete meal. The heat from the spices can be adjusted to your liking, making it versatile for those who enjoy a mild kick or a fiery punch.

With its delightful textures and rich taste, Spicy Pork Fried Rice is sure to become a favorite in your household. This recipe is designed to serve 4-6 people, making it ideal for family meals or casual gatherings. The ingredients are simple and can often be found in your pantry or purchased easily at your local grocery store. Preparing this dish is straightforward, guaranteeing a stress-free cooking experience.

Let’s get started on creating this delicious meal that will have everyone coming back for seconds.

Ingredients:

• 1 pound ground pork
• 4 cups cooked jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili garlic sauce (adjust for spice preference)
• 2 teaspoons sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare Your Ingredients: Begin by gathering and preparing all your ingredients. Chop the onion, mince the garlic and ginger, and dice the red bell pepper. Make sure your rice is cooked and cooled if not using day-old rice.
2. Cook the Pork: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the pork from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
4. Add Peppers and Peas: Add the diced red bell pepper and frozen peas and carrots to the skillet. Cook for another 3-4 minutes until the vegetables are tender-crisp.
5. Combine Ingredients: Return the cooked pork to the skillet and mix with the vegetables. Add the cooked jasmine rice, breaking up any clumps as you stir everything together.
6. Season and Flavor: Pour in the soy sauce, oyster sauce, and chili garlic sauce. Stir well to guarantee the rice and pork are evenly coated with the sauces. Continue to stir-fry for 3-4 minutes to allow the flavors to meld.
7. Finish with Green Onions: Drizzle the sesame oil over the rice and mix well. Add the sliced green onions and give everything one final stir before removing from heat.

Extra Tips:

For the best results, use day-old rice as it tends to be drier and less sticky, making it ideal for frying. If you only have freshly cooked rice, spread it out on a baking sheet and let it cool for at least 30 minutes to dry out.

Adjust the level of chili garlic sauce based on your spice preference, and feel free to add more vegetables or a splash of lime juice for added freshness. Serve immediately for the best taste and texture!

Pork and Rice Casserole

Pork and Rice Casserole is a comforting and satisfying dish that brings together the rich flavors of ground pork with the hearty texture of rice. This dish is perfect for a family dinner or a gathering with friends, offering a warm and delicious meal that’s easy to prepare and guaranteed to please everyone’s palate.

Combining aromatic herbs and spices with vegetables, this casserole is a versatile dish that can easily be adjusted to suit personal taste preferences or dietary needs. This casserole isn’t only flavorful but also practical, as it can be made ahead of time and stored in the refrigerator or freezer for later use.

It’s a great way to make use of pantry staples like rice and canned tomatoes while incorporating fresh ingredients such as bell peppers and onions. Serve it with a side salad or some crusty bread for a complete meal that’s both nourishing and enjoyable.

Ingredients (Serving size: 4-6 people)

• 1 pound ground pork
• 1 cup uncooked white rice
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 1/2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure that it’s ready once the casserole is prepared.

2. Cook the Rice: In a medium saucepan, Cook the Rice according to package instructions using chicken broth instead of water for added flavor. Once cooked, set aside.

3. Prepare the Pork Mixture: In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they’re soft and translucent, about 5 minutes.

Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.

4. Brown the Pork: Add the ground pork to the skillet, breaking it up with a spoon as it cooks. Continue cooking until the pork is browned and fully cooked through, about 8-10 minutes. Drain any excess fat.

5. Combine Ingredients: Stir in the canned diced tomatoes (with juices), dried oregano, dried basil, salt, and black pepper into the pork mixture. Let it simmer for about 5 minutes to meld the flavors.

6. Mix and Assemble: In a large mixing bowl, combine the cooked rice with the pork mixture. Stir until well combined. Transfer the mixture into a greased 9×13 inch baking dish.

7. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. Serve: Allow the casserole to cool slightly before serving. This will help the ingredients set, making it easier to cut into portions.

Extra Tips

For a bit of heat, consider adding a pinch of red pepper flakes or a diced jalapeño to the pork mixture. If you prefer a creamier texture, you can add a half cup of sour cream or cream cheese to the mixture before baking.

This dish can also be made with brown rice for a healthier option, though cooking times for the rice may vary. Feel free to add other vegetables like mushrooms or zucchini for extra nutrition and flavor diversity.

Asian Pork Rice Bowl

The Asian Pork Rice Bowl is a delightful fusion of savory, sweet, and spicy flavors that come together in a comforting and satisfying dish. This recipe is perfect for anyone looking to enjoy a quick and delicious meal that captures the essence of Asian cuisine. The combination of ground pork with a rich sauce made from soy sauce, ginger, and garlic, served over a bed of fluffy rice, makes this dish a family favorite.

Garnished with fresh vegetables and herbs, it becomes a complete meal that’s both nutritious and filling. Ideal for busy weeknights, the Asian Pork Rice Bowl can be prepared in under 30 minutes, making it not only delicious but also convenient.

The key to this dish lies in its balance of flavors and textures, with the tender pork pairing beautifully with crisp vegetables and the soft rice. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and guarantees great results that will impress even the pickiest of eaters.

Ingredients for 4-6 servings:

• 1 1/2 pounds ground pork
• 2 cups jasmine rice
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (optional for heat)
• 1 cup carrots, julienned
• 1 red bell pepper, sliced
• 4 green onions, chopped
• Sesame seeds for garnish
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and will help achieve fluffy rice. Cook the rice according to the package directions, usually involving boiling in twice the amount of water. Once cooked, fluff with a fork and set aside, keeping it warm.
2. Cook the Pork: In a large skillet, heat the sesame oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it’s browned and cooked through, about 5-7 minutes. Drain any excess fat from the pan.
3. Make the Sauce: Lower the heat to medium and add the minced garlic and grated ginger to the pork, stirring for about 1 minute until fragrant. Mix in the soy sauce, hoisin sauce, brown sugar, rice vinegar, and chili paste. Stir well to combine and let the mixture simmer for another 3-4 minutes, allowing the flavors to meld.
4. Add Vegetables: Toss in the julienned carrots and sliced bell pepper. Cook for an additional 2-3 minutes, stirring occasionally, until the vegetables are tender-crisp. Stir in half of the green onions.
5. Assemble the Bowl: Divide the cooked rice among serving bowls. Top with the pork and vegetable mixture. Sprinkle with the remaining green onions, sesame seeds, and fresh cilantro leaves for garnish.

Extra Tips:

For a more intense flavor, you can marinate the ground pork in the soy sauce mixture for 15-30 minutes before cooking. This step is optional but adds depth to the dish.

Adjust the level of spiciness by increasing or reducing the amount of chili paste to suit your taste. If you prefer a more vegetable-rich bowl, feel free to add other vegetables such as snap peas or broccoli.

Remember to serve the dish immediately to enjoy the best combination of textures and flavors.

Pork and Mushroom Risotto

Indulge in the rich, creamy flavors of Pork and Mushroom Risotto, a delightful dish that combines the earthiness of mushrooms with the savory taste of ground pork. This recipe is perfect for those chilly evenings when you crave something comforting yet elegant.

The Arborio rice, known for its ability to absorb flavors while maintaining its creamy texture, works harmoniously with the other ingredients, creating a dish that’s both satisfying and luxurious.

This Pork and Mushroom Risotto is perfect for serving 4-6 people, making it an excellent choice for a cozy family dinner or an intimate gathering with friends. The gradual addition of broth allows the rice to release its starches, resulting in a creamy consistency that’s synonymous with a perfect risotto. The combination of garlic, onions, and Parmesan cheese enhances the depth of flavors, while a splash of white wine adds a touch of sophistication.

Ingredients:

• 1 pound ground pork
• 1 1/2 cups Arborio rice
• 8 ounces mushrooms, sliced (button or cremini)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4-5 cups chicken or vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by preparing all your ingredients. Chop the onion finely, mince the garlic, and slice the mushrooms. Set aside the ground pork, and measure out the Arborio rice and other ingredients to guarantee a smooth cooking process.
2. Cook the Pork: In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the ground pork, seasoning it with salt and pepper. Cook until the pork is browned and cooked through, breaking it up into small pieces with a wooden spoon. Once cooked, remove the pork from the pan and set it aside.
3. Sauté the Vegetables: In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and garlic, cooking until the onion is translucent. Then, add the sliced mushrooms and continue to sauté until they’re tender and golden brown.
4. Toast the Rice: Add the Arborio rice to the pan with the vegetables. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted and begins to become translucent around the edges.
5. Deglaze with Wine: Pour in the white wine, stirring continuously until it’s mostly absorbed by the rice. This step will deglaze the pan, lifting any flavorful bits from the bottom.
6. Add the Broth Gradually: Begin adding the warm broth, one cup at a time, to the rice mixture. Stir frequently and allow each cup of broth to be absorbed before adding the next. This process will take about 18-20 minutes. The rice should be creamy and tender but still have a slight bite (al dente) when done.
7. Combine Ingredients: Once the rice is cooked, return the browned pork to the pan. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until everything is well combined and the cheese has melted. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Garnish the risotto with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while the risotto is hot and creamy.

Extra Tips:

When making risotto, patience is key. Gradually adding the broth and stirring frequently is essential for achieving the right texture.

Keep the broth warm throughout the cooking process to maintain an even cooking temperature for the rice. For added depth of flavor, consider using a broth that complements the pork and mushroom, such as mushroom or beef broth.

If you’re short on time, you can prepare the pork in advance, allowing you to focus on perfecting the risotto when you’re ready to cook.

Stuffed Bell Peppers

Stuffed bell peppers are a classic and comforting dish that combines the rich flavors of ground pork and rice with the natural sweetness of bell peppers. This recipe is perfect for a family dinner or a gathering with friends, offering a hearty and nutritious meal that everyone will love.

The dish isn’t only delicious but also visually appealing with its vibrant colors and enticing aroma. The ground pork provides a savory base that’s perfectly complemented by the fluffy rice, while the bell peppers serve as a beautiful and edible vessel that infuses the filling with its sweet juices.

This dish is versatile, allowing you to experiment with different spices and herbs to suit your taste. Plus, it’s a great way to sneak in some extra vegetables for those picky eaters in your life.

Ingredients (Serves 4-6):

• 6 large bell peppers (assorted colors)
• 1 pound ground pork
• 1 cup cooked rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
2. Cook the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the ground pork to the skillet, cooking until browned and fully cooked. Drain any excess fat.
3. Combine Ingredients: Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and black pepper. Allow the mixture to simmer for about 5 minutes, stirring occasionally, to meld the flavors together.
4. Stuff the Peppers: Spoon the pork and rice mixture into each prepared bell pepper, packing the filling down gently to guarantee they’re full. Sprinkle the tops with mozzarella and Parmesan cheese.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
6. Serve: Remove the stuffed peppers from the oven and let them rest for a few minutes. Garnish with fresh parsley before serving.

Extra Tips:

When selecting bell peppers, try to choose ones that can stand upright on their own for easier stuffing and baking. If your bell peppers are slightly uneven, you can trim a small slice off the bottom to help them stand.

For a bit of spice, consider adding a pinch of crushed red pepper flakes to the filling. Additionally, you can prepare the filling a day in advance, store it in the refrigerator, and stuff the peppers right before baking to save time on a busy day.

Pork Jambalaya

Pork Jambalaya is a delicious and hearty dish that combines the rich flavors of ground pork with the savory notes of vegetables and spices, all nestled in a bed of rice. This Creole-inspired meal is perfect for family gatherings or a casual weeknight dinner. The combination of tender pork, aromatic vegetables, and perfectly cooked rice results in a comforting and satisfying dish that’s guaranteed to please everyone at the table.

Jambalaya is a versatile dish that allows for variations in ingredients based on personal preference or what you have on hand. This recipe focuses on ground pork, which adds a unique and flavorful twist to the traditional jambalaya. The spices and seasonings are carefully balanced to make certain that each bite is packed with flavor, making it a standout dish. This recipe serves 4-6 people.

Ingredients:

• 1 pound ground pork
• 2 cups long-grain white rice
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, with juice
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 4 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Dice the onion, green bell pepper, and celery. Mince the garlic and slice the green onions for garnish. Set everything aside for easy access.
2. Cook the Pork: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the ground pork and cook, breaking it apart with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the pork from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion, green bell pepper, and celery. Cook over medium heat until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the Rice and Spices: Stir in the rice, Cajun seasoning, paprika, and cayenne pepper. Cook for 2-3 minutes, stirring frequently, to toast the rice slightly and allow the spices to release their flavors.
5. Combine Ingredients: Return the cooked pork to the pot. Add the diced tomatoes with their juice and chicken broth. Stir to combine, making sure the rice is evenly distributed and submerged in the liquid.
6. Simmer the Jambalaya: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.
7. Finish the Dish: Once the rice is tender, remove the pot from heat. Let it sit, covered, for 5 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper if necessary.
8. Serve: Garnish with sliced green onions and chopped parsley. Serve hot and enjoy your homemade Pork Jambalaya!

Extra Tips:

When making Pork Jambalaya, it’s important to use a heavy-bottomed pot or Dutch oven to guarantee even heat distribution and prevent the rice from sticking.

You can adjust the heat level by adding more or less cayenne pepper to suit your taste preferences. If you prefer a smokier flavor, consider adding a bit of smoked paprika.

Additionally, make sure to fluff the rice gently with a fork before serving to separate the grains and achieve the perfect texture. Enjoy!

Teriyaki Pork Stir-Fry

Teriyaki Pork Stir-Fry is a delightful combination of savory and sweet flavors, making it a favorite among stir-fry enthusiasts. This dish features ground pork cooked to perfection, infused with a homemade teriyaki sauce, and tossed with vibrant vegetables. The sauce, made from a harmonious blend of soy sauce, ginger, garlic, and a touch of honey, clings to the pork and veggies, creating a mouthwatering glaze.

Serve this stir-fry over a bed of fluffy rice, and you have a complete meal that’s both satisfying and easy to whip up on a busy weeknight.

The beauty of Teriyaki Pork Stir-Fry lies in its simplicity and versatility. With minimal prep and cook time, it offers a quick yet nutritious option for dinner. You can easily customize the vegetables based on what you have on hand, making it a great way to use up any leftover produce.

This dish not only pleases the palate but also presents beautifully on the plate, making it suitable for both family meals and casual gatherings with friends.

Ingredients (Serving Size: 4-6 people):

• 1 pound ground pork
• 3 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Cooked white or brown rice for serving
• Sesame seeds and chopped green onions for garnish

Cooking Instructions:

1. Prepare the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
2. Cook the Pork: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the broccoli florets, red bell pepper slices, and sugar snap peas. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
4. Combine Ingredients: Return the cooked pork to the skillet with the vegetables. Pour the teriyaki sauce over the mixture and stir well to coat everything evenly.
5. Thicken the Sauce: Stir in the cornstarch slurry. Continue cooking for an additional 2-3 minutes, or until the sauce thickens and glazes the pork and vegetables.
6. Serve: Remove from heat and serve the stir-fry over cooked rice. Garnish with sesame seeds and chopped green onions.

Extra Tips:

When preparing Teriyaki Pork Stir-Fry, make sure to have all your ingredients prepped and ready before you start cooking. Stir-frying is a fast process, and having everything at your fingertips guarantees a smooth cooking experience.

Additionally, feel free to substitute vegetables or add extras like mushrooms, zucchini, or carrots for variety. If you prefer a spicier kick, consider adding a dash of chili flakes or sriracha to the sauce.

Finally, using fresh ginger and garlic is key to achieving the most authentic flavor, so try not to substitute these with powders.

Pork and Rice Skillet

Indulge in a comforting and flavorful Pork and Rice Skillet, a perfect weeknight meal that combines savory ground pork with fluffy rice and vibrant vegetables. This one-pan dish not only saves time on cleanup but also guarantees that all the flavors meld beautifully together.

With a balance of textures and a touch of spices, this dish promises to satisfy your taste buds while being easy enough to whip up on any busy evening. The Pork and Rice Skillet is a versatile recipe that can be adapted to include your favorite vegetables or spices, making it a customizable delight for your family.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and foolproof, promising a hearty meal for 4-6 people. Gather your ingredients and let’s plunge into creating this delicious dish.

Ingredients:

• 1 lb ground pork
• 1 cup white or brown rice
• 2 cups chicken or vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup frozen peas
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (optional)
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Dice the onion and bell pepper, and mince the garlic. Rinse the rice under cold water until the water runs clear; this helps remove excess starch.
2. Cook the Pork: In a large skillet, heat olive oil over medium heat. Add the ground pork, breaking it up with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through. Drain any excess fat if necessary.
3. Sauté Aromatics: Add the diced onion, garlic, and bell pepper to the skillet with the cooked pork. Sauté for 3-4 minutes until the onion becomes translucent and the bell pepper softens.
4. Add Rice and Spices: Stir in the rice, making sure it’s well coated with the oil and pork mixture. Add the smoked paprika, black pepper, and a pinch of salt. Sauté for another 2 minutes, allowing the rice to toast slightly.
5. Incorporate Broth and Soy Sauce: Pour in the chicken or vegetable broth and soy sauce. Stir well to combine all ingredients. Bring the mixture to a boil.
6. Simmer the Skillet: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
7. Add Peas and Finish Cooking: Stir in the frozen peas, cover again, and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
8. Serve and Garnish: Remove from heat and let the skillet sit for a few minutes. Fluff the rice with a fork, check the seasoning, and adjust if necessary. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a zesty touch.

Extra Tips:

For an added layer of flavor, consider toasting the rice in the skillet before adding the broth. This enhances its nuttiness and adds depth to the dish.

If you prefer a bit of heat, you can incorporate red pepper flakes or a dash of hot sauce to the pork mixture. Additionally, leftovers can be stored in an airtight container in the refrigerator for up to three days; simply reheat gently on the stovetop or in the microwave with a splash of broth or water to keep the rice moist.

Cajun Pork Rice

Cajun Pork Rice is a flavorful and hearty dish that combines the rich, savory taste of ground pork with the aromatic spices of Cajun cuisine. This dish is a perfect choice for a family meal, offering a satisfying and delicious experience with every bite. The combination of tender pork, rice, and a blend of spices creates a comforting dish that’s both filling and packed with flavor.

This recipe for Cajun Pork Rice serves 4-6 people, making it ideal for a family dinner or a small gathering. The ingredients in this dish are simple yet effective in delivering a burst of flavors, as they include the classic Cajun seasoning that brings warmth and depth to the meal. The process of cooking this dish is straightforward, allowing you to enjoy a taste of Louisiana cuisine right in your own home.

Ingredients:

• 1 pound ground pork
• 2 cups long-grain white rice
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 green onions, sliced (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and chopping the vegetables. Chop the onion, green bell pepper, and celery into small, even pieces. Mince the garlic cloves and set everything aside. Rinse the rice in cold water to remove excess starch.
2. Cook the Pork: Heat the olive oil in a large skillet or pot over medium heat. Add the ground pork and cook until it’s browned and cooked through, about 5-7 minutes. Use a wooden spoon to break up the meat into small pieces as it cooks. Once done, remove the pork from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and celery. Cook over medium heat for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Combine Ingredients: Return the cooked pork to the skillet with the vegetables. Stir in the diced tomatoes (including the liquid), chicken broth, Cajun seasoning, salt, and black pepper. Mix well to combine all the ingredients evenly.
5. Add the Rice: Stir in the rinsed rice, ensuring it’s well mixed with the other ingredients. Bring the mixture to a gentle boil.
6. Simmer and Cook: Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for 20-25 minutes, or until the rice is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.
7. Finish and Serve: Once the rice is tender, remove the skillet from the heat. Fluff the rice gently with a fork and garnish with sliced green onions. Serve hot and enjoy your Cajun Pork Rice.

Extra Tips:

For an extra kick of heat, consider adding a pinch of cayenne pepper or hot sauce to the dish. If you prefer a smokier flavor, substitute smoked paprika for some of the Cajun seasoning.

Be sure to taste the dish before serving and adjust the seasonings as needed. If the rice appears undercooked but the liquid is absorbed, add a bit more broth and continue simmering until the rice reaches your desired texture.

This dish can be served with a side of crusty bread or a simple green salad to complete the meal.

Pork Kimchi Fried Rice

Pork Kimchi Fried Rice is a delightful fusion dish that marries the rich flavors of kimchi, a staple in Korean cuisine, with savory ground pork and the comforting texture of fried rice. This dish offers a perfect balance of spicy, tangy, and savory notes, making it an exciting meal for any time of the day.

It’s a wonderful way to use leftover rice and can be ready in under 30 minutes, making it an ideal option for a quick and satisfying weeknight dinner. The heartiness of ground pork pairs beautifully with the bold flavors of kimchi, while the addition of vegetables adds freshness and color to the dish.

The rice absorbs the flavors of the ingredients, creating a deliciously cohesive meal. This recipe is designed to serve 4-6 people, making it perfect for family meals or small gatherings.

Ingredients:

• 2 cups cooked jasmine rice, preferably a day old
• 1 pound ground pork
• 1 cup kimchi, chopped
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 medium carrot, peeled and diced
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 2 eggs
• Sesame seeds, for garnish (optional)

Cooking Instructions:

1. Prepare Rice and Ingredients: Begin by confirming your rice is ready and preferably chilled; leftover rice works best for fried rice as it doesn’t clump together. Chop your kimchi, dice the onion and carrot, mince the garlic, and chop the green onions.
2. Cook Pork: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Once cooked, remove excess fat if necessary.
3. Sauté Vegetables: Push the pork to one side of the skillet and add the onion, carrot, and garlic to the cleared space. Sauté until the onions are translucent and the carrots begin to soften, about 3-4 minutes.
4. Add Kimchi: Stir in the kimchi and cook for an additional 2 minutes, allowing its flavors to meld with the pork and vegetables.
5. Combine Rice and Seasonings: Add the cooked rice to the skillet, breaking up any clumps. Drizzle the soy sauce, gochujang, and sesame oil over the rice and mix thoroughly to guarantee even coating. Season with salt and pepper to taste.
6. Cook Eggs: In a separate non-stick pan, fry the eggs sunny-side-up or over-easy, as preferred. You can also scramble them if that’s more to your liking.
7. Finish and Serve: Stir in the green onions and cook for an additional minute. Serve the fried rice hot, topped with a fried egg and garnished with sesame seeds if desired.

Extra Tips:

For the best results, use day-old rice as fresh rice can be too moist and sticky for frying. If you don’t have gochujang, you can substitute it with a mix of sriracha or another chili sauce with a touch of sugar for a similar flavor profile.

Adjust the spiciness according to your preference by adding more or less gochujang or kimchi juice. Finally, feel free to add other vegetables like peas or bell peppers to enhance the dish’s color and nutrition.

Pork and Pineapple Rice

Pork and Pineapple Rice is a delightful fusion of savory and sweet flavors that make for a satisfying meal. The combination of ground pork with juicy pineapple brings a unique twist to traditional rice dishes, providing a tropical flair that’s both invigorating and appetizing. This dish is perfect for families or gatherings, offering a blend of textures and tastes that cater to a wide array of palates.

Not only is Pork and Pineapple Rice a flavorful dish, but it’s also relatively easy to prepare. The recipe involves cooking ground pork until it’s perfectly browned and then infusing it with soy sauce, garlic, and ginger for an added depth of flavor. Coupled with the sweetness of pineapple and the heartiness of rice, this dish becomes an irresistible meal that will surely impress your guests or family members.

Ingredients (Serving Size: 4-6 people):

• 1 pound ground pork
• 2 cups jasmine rice
• 1 can (20 oz) pineapple chunks, drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 1 cup bell peppers, diced (red or green)
• 2 green onions, sliced
• Salt and pepper to taste
• Optional: 1/4 cup fresh cilantro, chopped

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and all the liquid is absorbed. Fluff with a fork and set aside.
2. Cook the Pork: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Brown the Pork: Increase the heat to medium-high and add the ground pork to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
4. Add Vegetables and Pineapple: Stir in the diced bell peppers and pineapple chunks, cooking for another 2-3 minutes until the bell peppers start to soften.
5. Season the Mixture: Pour the soy sauce over the pork mixture, stirring to combine. Season with salt and pepper to taste. Allow the flavors to meld together for another 2 minutes.
6. Combine with Rice: Add the cooked rice to the skillet, gently folding it into the pork and pineapple mixture until everything is well combined and heated through.
7. Garnish and Serve: Remove from heat and sprinkle with sliced green onions and optional cilantro for added freshness. Serve hot.

Extra Tips:

For a spicier kick, consider adding a dash of red pepper flakes or a sliced chili pepper when cooking the pork. If you prefer a little more sweetness, you can reserve some pineapple juice from the can and add it to the dish along with the soy sauce.

Additionally, make sure not to overcook the bell peppers to maintain a slight crunch, which adds a pleasant texture contrast to the dish.

Lemon Herb Pork Pilaf

Lemon Herb Pork Pilaf is a delightful and aromatic dish that combines the savory flavors of ground pork with the bright, citrusy notes of lemon and the earthy essence of herbs. This dish is perfect for family dinners or gatherings, offering a warm and comforting meal that’s both satisfying and easy to prepare.

The pilaf is enriched with a medley of vegetables and spices, creating a harmonious balance of flavors that will tantalize your taste buds. This recipe is designed to serve 4-6 people, making it ideal for a cozy meal with loved ones or for meal prepping for the week.

The use of fresh ingredients such as lemon, parsley, and thyme elevates the dish, while the ground pork adds a rich and hearty component. The rice is cooked to fluffy perfection, absorbing the savory juices of the pork and the zesty lemon, guaranteeing every bite is a burst of flavor.

Ingredients:

• 1 lb ground pork
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)

Cooking Instructions:

1. Preparation: Begin by gathering all the ingredients and preparing them. Chop the onion, mince the garlic, zest and juice the lemon, and chop the parsley. This will facilitate a smooth cooking process.
2. Cook the Pork: In a large skillet or saucepan, heat the olive oil over medium heat. Add the ground pork and cook it, breaking it up with a spoon until it’s browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and aromatic, approximately 3-4 minutes.
4. Add Rice and Broth: Stir in the rice, making sure it’s well-coated with the oil. Add the chicken broth, lemon zest, lemon juice, thyme, oregano, salt, and pepper. Stir well to combine all the ingredients.
5. Simmer the Pilaf: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed the liquid.
6. Combine Pork and Herbs: Once the rice is cooked, gently fold in the cooked ground pork and fresh parsley. Allow the flavors to meld together for another 2-3 minutes on low heat.
7. Serve: If desired, sprinkle grated Parmesan cheese over the pilaf for an extra layer of flavor. Serve warm and enjoy your Lemon Herb Pork Pilaf.

Extra Tips:

For a more robust flavor, consider adding 1/2 cup of white wine to the rice and broth mixture. Ascertain the rice is thoroughly rinsed before cooking to remove excess starch, which will help keep the pilaf fluffy.

If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the onions and garlic. This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.

Pork Stuffed Cabbage Rolls

Pork Stuffed Cabbage Rolls are a classic and comforting dish that combines tender cabbage leaves with a savory filling of ground pork and rice. This recipe is perfect for a family dinner or a cozy gathering with friends. The rolls are simmered in a rich tomato sauce, allowing the flavors to meld together beautifully.

The combination of the juicy pork, rice, and aromatic herbs wrapped in soft cabbage leaves creates a satisfying and hearty meal that’s sure to please everyone at the table.

This recipe serves 4-6 people and requires some time for preparation, but the end result is well worth the effort. The key to making delicious Pork Stuffed Cabbage Rolls is in the seasoning of the pork and rice mixture and ensuring that the cabbage leaves are tender enough to roll without breaking. With these instructions, you’ll be able to create a delightful and fulfilling dish that will leave your guests asking for seconds.

Ingredients:

• 1 large head of cabbage
• 1 pound ground pork
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1/2 cup chicken broth

Cooking Instructions:

1. Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Let it cook for about 5 minutes, then gently remove the cabbage leaves one by one as they soften. Set aside the largest 12-14 leaves for stuffing.
2. Prepare the Filling: In a large bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, beaten egg, salt, black pepper, thyme, and smoked paprika. Mix well until all ingredients are evenly incorporated.
3. Stuff the Cabbage Leaves: Take one cabbage leaf at a time, place about 2-3 tablespoons of the pork mixture at the end of the leaf, fold the sides over the filling, and roll it up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
4. Prepare the Sauce: In a separate bowl, mix the crushed tomatoes, tomato paste, olive oil, brown sugar, lemon juice, and chicken broth. Stir well until the sauce is smooth.
5. Assemble the Dish: Preheat your oven to 350°F (175°C). Spread a thin layer of the tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam side down in the dish. Pour the remaining sauce over the rolls, ensuring they’re well covered.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 1.5 hours, or until the cabbage is tender and the filling is cooked through.
7. Serve: Let the rolls cool slightly before serving. Enjoy the Pork Stuffed Cabbage Rolls warm, garnished with a sprinkle of fresh parsley if desired.

Extra Tips: When boiling the cabbage, be gentle to avoid tearing the leaves, as they need to be intact for rolling. If you find it difficult to remove whole leaves from the cabbage, you can return it to the boiling water for a few more minutes.

For an extra layer of flavor, consider adding a pinch of nutmeg or allspice to the pork mixture. Additionally, you can prepare the rolls a day in advance, refrigerate them, and bake them the next day, allowing the flavors to develop even further.

Pork and Black Bean Rice

Pork and Black Bean Rice is a hearty and flavorful dish that combines the savory taste of ground pork with the rich, earthy flavors of black beans, all complemented by fluffy rice. This dish is perfect for a comforting family dinner or a casual gathering with friends. The blend of spices and seasonings brings out the best in each ingredient, creating a meal that’s both satisfying and delicious.

This recipe is designed to serve 4-6 people, making it ideal for a small group or for meal prepping for the week. The preparation and cooking process involves basic kitchen techniques, making it accessible for cooks of all skill levels. With a few fresh ingredients and some pantry staples, you can easily whip up this delightful dish in no time.

Ingredients:

• 1 lb ground pork
• 2 cups long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Cooking Instructions:

1. Prepare the ingredients: Begin by gathering and preparing all the ingredients. Drain and rinse the black beans, dice the onion, mince the garlic, and chop the bell pepper.
2. Cook the pork: In a large skillet or pot, heat the olive oil over medium heat. Add the ground pork and cook until browned and fully cooked, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once cooked, remove the pork from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
4. Combine ingredients: Return the cooked ground pork to the skillet with the vegetables. Stir in the cumin, smoked paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
5. Add rice and broth: Add the rice to the skillet, stirring to combine it with the pork and vegetables. Pour in the chicken broth, bring the mixture to a boil, and then reduce the heat to low. Cover and let simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Incorporate black beans: Once the rice is cooked, gently fold in the black beans. Cover and let the dish sit for an additional 5 minutes to heat the beans through.
7. Finish the dish: Remove the skillet from heat, sprinkle with chopped fresh cilantro, and fluff the rice with a fork. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When cooking Pork and Black Bean Rice, using fresh lime wedges adds a zesty brightness that enhances the overall flavor profile of the dish. Make sure to taste and adjust the seasoning according to your preference, especially the salt and pepper.

If you prefer a spicier dish, consider adding a chopped jalapeño or a pinch of cayenne pepper. Additionally, using low-sodium chicken broth allows you to better control the salt content of the dish.

Finally, for a vegetarian version, you can substitute ground pork with mushrooms or extra beans.