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Pork & Rice Skillet
Pork Rice Skillet
"This cheesy casserole is a real pleaser. It’s light enough that you can serve it on a warm night. But, it would also be wonderful on a cold winter night. If you want to level up the experience, you may enjoy this with a little bit of spicyness. You can add chili pepper flakes or even cayenne pepper to zing up the dish. This dish would pair well with your favorite medium red wines. Medium bodied red wines a great with white-meat pork and some hard cheeses like the Parmesan used in this dish."
Serves4
Preparation Time20 min
Cooking Time25 min
Cooking MethodSkillet
Ingredients
- 1 pound pork loin
- 1 pound green pepper
- 1 white onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 2 cups chicken stock
- 1 cup sour cream
- 1 cup parmesan Cheese
- salt and pepper to taste
Instructions
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Prepare your vegetables by mincing the garlic, onion and julienning the green pepper.
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Cut the pork loin into bite-sized pieces.
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Grate the parmesan cheese.
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Heat oil in a large skillet. Saute the pork, garlic, and onions, until the pork is browned.
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Add the uncooked rice, green pepper, thyme, rosemary, basil and cook for a few minutes.
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Add the chicken stock. Bring to a boil and simmer for 15 minutes.
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Stir in sour cream and half of the parmesan cheese until fully incorporated.
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Season with salt and pepper.
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Before serving, top with the remaining cheese.
