Peppered Pork and Rice Casserole Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Brown rice | 1 Cup (16 tbs), uncooked | |
| Rotini pasta | 1 Cup (16 tbs), uncooked | |
| 2 tablespoons reduced-calorie margarine | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 boneless pork loin chop, about 6 oz., cut into 1/2-inch cubes | ||
| 1/2 cup chopped low-fat boiled ham | ||
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1 Small, cut into thin strips | |
| 1 medium tomato, seeded and chopped | ||
| 2 cans (10 1/2 oz. each) ready-to-serve low-sodium chicken broth | ||
| Ground cumin | 1/2 Teaspoon | |
| Oregano leaves | 1/4 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
In 3-quart casserole, combine rice, rotini, margarine and garlic.
Microwave at High for 5 to 6 minutes, or until rice and rotini are lightly browned, stirring after every 2 minutes.
Stir in remaining ingredients.
Cover.
Microwave at High for 5 minutes.
Reduce power to 50% (Medium).
Microwave for 40 to 50 minutes longer, or until liquid is absorbed and rice and rotini are tender.
Let stand, covered, for 10 minutes.
Microwave at High for 5 to 6 minutes, or until rice and rotini are lightly browned, stirring after every 2 minutes.
Stir in remaining ingredients.
Cover.
Microwave at High for 5 minutes.
Reduce power to 50% (Medium).
Microwave for 40 to 50 minutes longer, or until liquid is absorbed and rice and rotini are tender.
Let stand, covered, for 10 minutes.
Chef
