Hungarian Pork with Rice is a one-pot meal that needs little watching and comes together in a flash. It easily makes the transition to a slow cooker, and tastes better the next day. Leftovers freeze well.
Makes 6 servings of Hungarian Pork with Rice Casserole
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1/3 cup vegetable or canola oil
- 3 pounds boneless pork loin, trimmed and cut into 1-inch cubes
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1 large tomato, peeled, seeded and chopped
- Salt and pepper
- 1 tablespoon sweet or hot Hungarian paprika
- 2 1/2 cups chicken broth
- 1 1/2 cups long-grain rice, rinsed
- 1/2 cup water
- Miniature dill pickles for garnish
Preparation:
- Heat oil in Dutch oven or large pot with a lid. Brown pork on all sides and remove. Saute onion in same oil until translucent, about 5 minutes. Add green pepper and saute 2 minutes.
- Add tomatoes, salt and pepper to taste, paprika, 1/2 cup broth and return pork to pot. Bring to a boil. Reduce heat, cover and cook over very low heat 30 minutes.
- Add rice, remaining broth and water. Bring to a boil. Cover and continue cooking over very low heat 20 to 25 minutes or until pork and rice are tender.
- Portion into heated bowls or plates and garnish with a few miniature dill pickles.
