Fragrant pork & rice one-pot

Fragrant pork & rice one-pot

4.32558

(86 ratings)

By

Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
408
protein
17g
carbs
43g
fat
20g
saturates
5g
fibre
2g
sugar
6g
salt
1.56g
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Ingredients

  • 4-6 good-quality sausages
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp each ground cumin and coriander
  • 140g long grain rice
  • 850ml vegetable stock
  • 400g can chopped tomatoes
  • ½ small bunch coriander, leaves picked

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  • Tip

    Tip

    The easiest way to roll a meatball is with slightly wet hands – it will stop the mix sticking to your fingers.

  • Tip

    Make it with pasta

    Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.

Method

  1. Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.
  2. Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

Recipe from Good Food magazine, March 2009

BBC GoodFood Magazine

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Comments

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joferg's picture
joferg07:51, 7th Apr, 2013
4

Lovely flavour. Eldest daughter would've preferred pasta but I really liked the stew/soupy consistency.

mandaljoyce's picture
mandaljoyce09:27, 19th Mar, 2013
5

I love this recipe and we make it a lot as a family. I have also made it while camping on a single burner gas camping stove, delicious and warming after a long day walking.

alihowes's picture
alihowes09:44, 5th Jan, 2013

very tasty. I also added less stock than the recipe required. I then also added some paprika, and I had some chorizo in the fridge too so I added that and it tasted great! Will certainly be making again

mummymandymoo's picture
mummymandymoo03:22, 14th Nov, 2012
4

Really enjoyed this. Tasty and easy to make. Perfect for the kids too. Think I'd add some dried chilli flakes next time for hubby and I. Great for an autumn/ winter evening.

souvik_k's picture
souvik_k03:21, 15th Oct, 2012
5

Loved this dish, though I would go lighter on the cumin the next time and add a bit of chilli or black pepper.

sandrafrog's picture
sandrafrog07:02, 12th Oct, 2012

Very tasty and two recipes in one really as with rice has a more eastern flavour with pasta a more Italian flavour. beautiful!

littlejones's picture
littlejones10:39, 19th Aug, 2012
4

I had some sage and rosemary in so decided to use those instead and cooked the tomato sauce for about 45 minutes (and added red wine and balsamic vinegar) to make it lovely and rich. I also mixed some chopped rosemary in with the meatballs. We like lots of vegetables, so also added mushrooms, courgettes and little chunks of butternut squash. We really enjoyed this recipe, and will make it again. I'll definitely try it with cumin, and I think it would be nice with smoked paprika and cayenne pepper too. There are lots of ways that it could be adapted to fit what's in the cupboard/fridge.

robyn_t's picture
robyn_t07:13, 1st Jul, 2012
5

Fab recipe, so easy and quick!! Great to stick in the freezer as well. I added 200g of rice, this made it a much better consistency. Added a bit of chilli powder too to add a little kick.

imkah85's picture
imkah8509:11, 9th May, 2012
4

I used 4 (left over from a BBQ) beef burgers (approx 450g) made into balls for this and brown basmati rice not long grain rice but followed everything else to the letter. It was still absolutely gorgeous.

Because of the brown basmati rice taking ages to cook, I actually ended up with a really good consistency to the sauce. I would recommend using brown basmati.

I served it with some roasted green pepper, courgettes and boiled broccoli. Delicious. Will be looking forwards to my left overs!

vicki_mh's picture
vicki_mh09:29, 2nd Mar, 2012
3

I made this for dinner than heated up for lunches for the rest of the week with pitta bread and really enjoyed it. The first time I made it I used a pack of sausage meat instead of actual sausages but didn't like the texture of the meatballs. Definitely recommend using good quality sausages in future.

nivea___24's picture
nivea___2405:03, 22nd Feb, 2012
5

Fantastic. Very quick and easy to make and I've been praised on my coking skills. Great flavour and very filling.

cookie2012's picture
cookie201209:21, 20th Feb, 2012
4

Yum this was lovely - a real winter warmer! I would also recommend adding some chili flakes for a bit of spice, and some grated cheese on top.

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