Fragrant pork & rice one-pot

Fragrant pork & rice one-pot

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(90 ratings)

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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

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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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

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Comments

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vicki_mh's picture
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Forgot to rate.

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

cookie2012's picture
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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.

amy124's picture
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I make this so frequently and it never gets old. If I'm short on time I just cut the sausages up. Then add some extra veg if there's some lying around.

chocolatelocks's picture

Was tasty, but far too thick! Maybe thats just because I did it wrong though... The pork meatballs fell apart when i was browning them, does anyone have any idea what I could add to them to make them hold together better?? Might cook the rice separately to make the sauce runnier!

isapple's picture
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I must admit I didn't have much hope for this recipe as I was cooking, but was pleasantly surprised. I did only use 500ml of liquid though and even then had to remove some while it was cooking to stop it from being completely liquid. Nice seasoning- I added more dried chilli flakes.

svh1986's picture
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Really tasty recipe! I added plenty of chilli flakes, a bit of smoked paprika, garlic salt and slightly less cumin, used spicy sausages and added less stock than suggested. It was a really hearty and filling meal for a miserable winters night - served with chiabatta.

2404dlk's picture
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Tastes delicious, suggest adding less stock as still lots of liquid when rice was cooked.

sfolega1981's picture
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Thought this was simple and easy to cook. I used pork cheeks so slow cooked them first to make them tender. I blitzed the onion, tomatoes and garlic to avoid complaints from fussy eaters and added the stock bit by bit to make it to our liking rather than add it all at once. Ended up using around 1 pint of stock.

Will be having left overs for lunch tomorrow!

funkasaurus's picture
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Great stuff, easy to make and really delicious. All the family loved it.

splodgemeister's picture
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This was simple and delicious. Perfect for when the nights are getting colder. We served it with warm crusty bread...yummy. Looking forward to the leftovers tonight! :)

rhiannonlwilliams's picture

Delicious. I substitued the sausage with own ground pork shaped into meatballs. Everyone asked for seconds!

archangelrich's picture
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Made this last night - took next to no time, and was lovely. I used spicy sausages, and added a teaspoon of paprika. Bizarrely I'd run out of rice as well, so used trofi pasta which soaked up a bit more of the liquid than I expected! But tasted fantastic. If you're feeling lazy, you could just chop the sausages into meatball sized chunks rather than messing around....

supercook69's picture
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very uninteresting Im afraid!! :(

frances46's picture
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Really moreish, we pumped up the starch with 200g rice instead of 140g so it made a very good saucy rice dish. Definitely making again.

sjwolfenden's picture
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Superb

sjwolfenden's picture
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I love this recipe and have made it many times. The cumin and corriander are superb, and the kitchen smells wonderful when it is cooking. I find it works really well with a) a little more rice [200g] and b) chicken stock instead of vegetable.

bear06's picture
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I was slightly disapointed with this dish, just tasted to bland for me.

aless02's picture
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Fabulous - I'd call it a really thick stew that's just like mulligatawny. Yum!! If you aren't able to serve it straight away, it does thicken up massively, but you can always re-thin it down again with water.

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