Best 19 Pork Rice Casserole Recipes

PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

PORK CHOP-RICE CASSEROLE

Steps:

• Brown pork chops in frying pan, if desired.
• (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
• Add water, onion soup mix and combine with rice.
• Place the 4 or 5 chunks of margarine on top of rice.
• Place pork chops on top.
• Cover casserole with foil and bake at 350 degrees for 1 hour.

PORK, BLACK BEAN, AND RICE CASSEROLE

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
• Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

PORK, BROCCOLI AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

MEXICAN RICE CASSEROLE WITH BEEF AND PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a Dutch over over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes. Add rice; cook until coated in oil, about 3 minutes. Add broth, tomatoes, Southwest seasoning, salt, and pepper. Stir well and bring to a boil. Add lime juice and stir well. Cover with lid.
• Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
• Heat a skillet over medium-high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
• Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.

SPICY SPANISH PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Sprinkle salt and pepper on pork chops.
• Brown pork chops in 2 tbl of the butter in a sautee pan.
• Remove pork chops from pan and set aside.
• Add remaining 2 tbl of butter to pan.
• Add orzo and sautee until slightly browned.
• Add rice to pan, stir and remove from heat.
• Pour rice on the bottom of a lightly greased 13x9 baking dish.
• Place pork chops on top of rice.
• Scatter sliced onions and peppers over the pork chops.
• Combine remaining ingredients in a bowl and pour over pork chops.
• Cover baking dish with foil.
• Bake for 50-60 minutes until rice is done.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

WILD RICE AND PORK SAUSAGE CASSEROLE

Steps:

• Cook rice according to pkg. directions.
• Fry pork sausage, crumbled, drain off fat.
• Saute onions.
• Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
• Mix in cooked rice and chicken broth.
• Bake at 350 for 40 to 45 minutes.

PORK CHOP & RICE CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In a skillet with a small amount of oil, brown the chops seasoned with salt& pepper.
• Spray a 9x13 baking dish with non-stick spray, or coat lightly with oil and sprinkle the rice evenly over the bottom of the dish.
• Sprinkle the boullion granules and the seasoning mix from the packet over rice.
• Top rice with mushrooms and greenbeans, if desired, followed by browned chops.
• Add water and spoon undiluted soup over all.
• Cover with aluminum foil and bake for 1 - 1 1/2 hours untill rice and chops are tender.

PORK RICE CASSEROLE

Steps:

• Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
• Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
• Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
• Cook 5 minutes stirring frequently.
• Mix in tomatoes, Tobasco and optional items if desired.
• Bring to a boil, cover and cook over low heat for 30 minutes.
• Add the half cooked rice and mix lightly.
• Taste and adjust seasonings as desired.
• Turn into a greased 3-quart casserole.
• Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.

PORK CHOP RICE AND MUSHROOM CASSEROLE

Steps:

• brown pork chops in 1Tbsp oil in skillet remove add remaining oil , garlic saute add broth, water, rice and mushrooms In glass pan or casserole dish put rice mixture and salt and pepper, stir place browned pork chops on top of rice Bake 350 covered for 35 minutes, until most liquid is absorbed, and meat cooked thru.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Place flour in a shallow dish; add pork chops and turn to coat completely. In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side. Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover with aluminum foil. Bake 1 hour, or until no pink remains in pork.

PORK CHOP, ONION, AND RICE CASSEROLE

Steps:

• Brown chops in oil.
• Spread rice in rectangular baking dish (11x7-inches). Add frozen vegetables. Reserve one tablespoon of dry soup mix. Sprinkle remaining soup mix over rice.
• Pour heated beef broth over rice and mix ingredients together.
• Arrange pork chops on top of rice mixture and sprinkle with reserved onion soup mix. Cover tightly with foil and bake in moderate oven (350 F) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

PORK AND BROWN RICE GREEN CHILE CASSEROLE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
• Add in onion and garlic and saute for about 3-4 minutes.
• Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
• Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
• Bake at 350 degrees until the cheese has melted.

PORK CHOPS AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Season pork chops with seasoning of your choice.
• In heavy skillet or pan heat oil and brown pork chops well, reserving drippings.
• Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well.
• Add bouillon cubes, crush and stir to dissolve.
• Add 1/4 cup water, cover and simmer 5-10 minutes or until soft.
• Grease a 9x13 pan.
• Spread rice in pan and spread vegetables over rice.
• Place pork chops on top.
• Pour cream around edges.
• Cover with foil and bake for 30 minutes.
• Uncover and bake 30 minutes more.

YOUR GO TO PORK CHOP AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350degrees
• 2. Spray a 2 quart casserole dish with cooking spray (makes clean-up much easier!)
• 3. Place 1 cup of uncooked long grain rice in dish.
• 4. Put pork chops on top of rice, followed by onion, bell pepper and tomato slices.
• 5. Pour 10 1/2 ounce can of beef consommé soup into a 2-cup measure and add water to make 2 cups liquid. Pour on casserole ingredients.
• 6. Season with salt, pepper and optional garlic salt.
• 7. Cover casserole dish and cook in 350 degree oven for one hour, or until rice is tender.
• 8. Take out of oven, remove cover and let rest for 5 minutes before serving.
• 9. Enjoy!

SIMMERED PORK CHOPS W/ RICE ALMONDINE CASSEROLE

Steps:

• 1. In a large skillet, add oil and heat until hot. Brown the pork chops on both sides over medium-low heat.
• 2. Add the onion slices and combine water, brown sugar, soy sauce, salt and pepper. Add to the pork chops and reduce the heat to low. Cover and simmer for 20 minutes or until pork chops are almost done.
• 3. Add sherry and continue simmering, covered, for an additional 5 minutes.
• 4. For rice casserole, preheat oven to 350-375 degrees F. Prepare casserole dish. Combine the cooked rice, sour cream, peas, salt & pepper. Spoon rice mixture into casserole dish and dot with butter. Combine the breadcrumbs and almonds and sprinkle mixture over the rice. Bake for approx. 5-10 minutes or until heated through and breadcrumbs are toasted slightly.

BETTE'S PORK CHOPS AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350*. Spray a large casserole (2.5 Qt) with Pam.
• 2. Dredge the pork chops in flour, and brown in a skillet with 2-4 Tbs of EVOO
• 3. Pour 3/4 C of uncooked Rice into prepared casserole dish.
• 4. Top with a generous sprinkle of dried onion flakes.
• 5. Place browned pork chops on the rice/onion mixture.
• 6. Pour undiluted can of Beef Consomme Soup over all. Cover with casserole lid or aluminum foil.
• 7. Bake at 350* for 45 minutes. Remove cover, bake an additional 15 minutes. Serve.
• 8. OPTIONAL:I had some leftover french fried onions after Thanksgiving this year. The last 15 min of baking this I added 1/2-1 Cup of the french fried onions an absolute 4-STAR improvement on a recipe I didn't think could be improved!!!

PORK AND WILD RICE CASSEROLE

Steps:

• Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
• Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
• Bake 40 minutes in the preheated oven.