Perfect as a one-dish supper or as a side dish on an elaborate buffet, you’re going to love the flavors in this Pork and Rice Casserole. It’s creamy, cheesy and full of meaty flavor.
Before you think this is just another version of jambalaya, take a look at the ingredients; sour cream, peas, and carrots along with shredded cheddar take this recipe in a different direction.
This recipe is the perfect way to use leftover rice as the starch combines with the liquid to build a consistency that brings all the ingredients together. I’ve even cooked this casserole using leftover pork chops and sausage as the cooking method brings it all back to life in the hot oven.
Give this Pork and Rice Casserole a try, and I bet you’ll find room on your table for this easy recipe.
- 2 tablespoons bacon grease
- 1 pound boneless pork chops, cut into bite-sized pieces
- 1 pound fresh pork sausage links, cut into 1-inch pieces
- 1 cup diced onion
- 1 tablespoon minced garlic
- 4 cups cooked long-grain white rice, such as Supreme
- 1 large carrot, diced
- 1 cup frozen green peas
- ½ cup chopped red bell pepper
- ½ cup chicken stock
- ½ cup sour cream
- 2 cups grated cheddar cheese
- 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
- Kosher salt and freshly ground black pepper
- Preheat your oven to 400ºF.
- In a cast-iron pot with a tight-fitting lid over medium-high heat, add the grease. Add the pork chops and the sausage; cook until browned on all sides; remove from the pot and keep warm.
- Add the onion and garlic, and sauté until the onions turn translucent, about 5 minutes. Add the meat back to the pot.
- Add the rice along with the carrots, peas, and bell pepper. Add the stock, sour cream, and cheese; season with Cajun seasoning, salt, and pepper. Stir to combine.
- Cover the pot and place in the oven until the meat is cooked through and the cheese is melted, about 20 minutes.
- Serve in the pot or transfer to a casserole dish.
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