Pork 'N' Rice Casserole Recipe
Ingredients
1 1/2 lbs. boneless pork, cut in strips
1/3 cup flour
1/4 cup butter or margarine
1 clove garlic, minced
1 onion, coarsely chopped
1 green pepper, cut in strips
1 cup diagonally sliced celery
2 cans (5 oz. each) water chestnuts, drained and sliced
1/2 cup uncooked rice
2 cans (8 oz. each) tomato sauce
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon oregano, crushed
1/4 teaspoon pepper
1 env. (about 2 oz.) dry chicken noodle soup mix
2 1/2 cups boiling water
Directions
Coat pork strips with the flour.
Heat 2 tablespoons butter in a large skillet.
Add one half of pork and brown well on all sides; transfer to a 2 1/2 quart casserole.
Add 1 tablespoon butter to skillet and brown remaining meat; transfer the meat to the casserole.
Heat the remaining 1 tablespoon butter; add garlic, onion, green pepper, and celery.
Cook 3 minutes, tossing lightly to mix.
Add the vegetables, water chestnuts, rice, tomato sauce, soy sauce, and a mixture of the sugar, seasoned salt, oregano, and pepper to the casserole.
Add the soup mix and boiling water; mix thoroughly.
Cover tightly.
Bake at 350°F about 45 minutes.
Remove from oven and stir mixture with a fork.
Heat 2 tablespoons butter in a large skillet.
Add one half of pork and brown well on all sides; transfer to a 2 1/2 quart casserole.
Add 1 tablespoon butter to skillet and brown remaining meat; transfer the meat to the casserole.
Heat the remaining 1 tablespoon butter; add garlic, onion, green pepper, and celery.
Cook 3 minutes, tossing lightly to mix.
Add the vegetables, water chestnuts, rice, tomato sauce, soy sauce, and a mixture of the sugar, seasoned salt, oregano, and pepper to the casserole.
Add the soup mix and boiling water; mix thoroughly.
Cover tightly.
Bake at 350°F about 45 minutes.
Remove from oven and stir mixture with a fork.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
