Fragrant pork & rice one-pot

Fragrant pork & rice one-pot

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

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.
Try

Tip

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

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.

PER SERVING

408 kcalories, protein 17.0g, carbohydrate 43.0g, fat 20.0 g, saturated fat 5.0g, fibre 2.0g, sugar 6.0g, salt 1.56 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 41-60

  • Binder photo lisa "onepot"

    26 July 2010

    lisa "onepot" rated and commented on this recipe

    5 stars

    i have been making this regularly since the magazine came out in march '09.i use basmati rice and irish sausage, a winner everytime!

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  • Binder photo Claire S, MK

    01 August 2010

    Claire S, MK commented on this recipe

    After reading some of the other comments I used a bit less fluid in the meal, so it was more like stew than soup. It was really easy and tasty!

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  • Binder photo Claire S, MK

    01 August 2010

    Claire S, MK rated and commented on this recipe

    5 stars

    After reading some of the other comments I used a bit less fluid in the meal, so it was more like stew than soup. It was really easy and tasty!

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  • Binder photo teapot

    08 August 2010

    teapot commented on this recipe

    Really tasty and moreish, I couldn't stop eating it even after I was full! Sausages make instant meatballs, will have to remember that one!

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  • Binder photo teapot

    08 August 2010

    teapot rated this recipe

    4 stars

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  • Binder photo Pelupi

    03 September 2010

    Pelupi rated and commented on this recipe

    1 stars

    Quite disappointed with this. Far too bland.

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  • Binder photo ChrissyBob

    07 September 2010

    ChrissyBob rated and commented on this recipe

    5 stars

    This is a really good, tasty weekday meal - my kids love it.

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  • Binder photo LVB

    19 September 2010

    LVB rated and commented on this recipe

    5 stars

    This is really tasy and very easy to make. I used sweet chilli pork sausages which added a hint of sweetness and heat. I also added some tabasco sauce and chilli powder for a bit of a kick. Will definitely make this again. My husband loved it!

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  • Binder photo kateboy

    28 October 2010

    kateboy rated and commented on this recipe

    5 stars

    This must be delicious with sausages. I have done this with boneless fish filets and it was amazing! I doubled the garlic, replaced vegetable stock by fish stock, replaced the coriander and cumin by 2 shallow tsp of garam masala and also replaced fresh coriander by 2 coriander ice cubes (made by mincing coriander and onion and then freeze it in ice cubes). It looks like a lot of replacements, but this was mainly because I was working with fish, I love garlic and didn't have fresh coriander in hand. I fried the fish in a couple of tbsp of butter diced it and add it to the rice when it was cooked. Really amazing dish! Flavours were truly 5 stars! Can't praise enough about this, and my 18 month old son loved it too. Note: for 4 people I used with 1 cup of rice instead of just 140gr (didn't seem enough)

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  • Binder photo iamali

    30 October 2010

    iamali rated and commented on this recipe

    5 stars

    this is fantastic!! i added some leftover roast chicken and a little chilli to make it really warming and extra filling. this is officially on the favourites list!

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  • Binder photo Audra

    12 November 2010

    Audra rated and commented on this recipe

    5 stars

    Very yummy!! Kids loved it and they also enjoyed making the sausage meatballs. Will make this one again and again.

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  • Binder photo lisaacma

    13 November 2010

    lisaacma rated and commented on this recipe

    5 stars

    Lovely warming recipe on a cold winters day, and so easy to do

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  • Binder photo Flour Covered Girl

    01 December 2010

    Flour Covered Girl rated and commented on this recipe

    4 stars

    Superb way to use sausages (especially after discovering that Asda's Extra Special Pork and Caramelised Onions ones were anything but special - though they are firm enough that you can just slit and peel the skins off). I used a little less stock and a little more rice to make this more filling. It was great, but will definitely add some chilli next time and maybe some other vegetables (peppers and peas or sweetcorn would do really well).

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  • Binder photo Kuifke

    03 December 2010

    Kuifke rated and commented on this recipe

    4 stars

    Very nice. I used some more sausages, but that was really not necessary

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  • Binder photo donnalovescheese

    05 December 2010

    donnalovescheese rated and commented on this recipe

    5 stars

    Really good. I added spinach and chilli to this then served with naan breads.

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  • Binder photo Jamest

    11 December 2010

    Jamest rated this recipe

    5 stars

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  • Binder photo phildelahaye

    13 December 2010

    phildelahaye rated and commented on this recipe

    4 stars

    Really tasty and fairly quick and easy to make. My family liked it too including children. I baked the meatballs in the oven on a high heat while I cooked the rest of it and added them at the end, more washing up but faster cooking time! I halved the cumin and coriander as I thought it sounded a bit heavy on the spice, but added 1 tsp of paprika for colour. I also added 1/2 tsp of sugar, will add a whole one next time as I thought it was still a bit sharp from the tomatoes. Will definitely make again.

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  • Binder photo Emily Jefferson

    14 December 2010

    Emily Jefferson rated and commented on this recipe

    5 stars

    I added chopped red chilli and also made this a two-pot meal by frying the sausage separately. Very tasty.

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  • Binder photo JOOLES

    04 January 2011

    JOOLES rated and commented on this recipe

    5 stars

    I've just prepared this, I've changed it slightly as in adding broccoli, and par boiled Brussel sprouts as I have both to use up. As some others have done I added extra cumin and coriander and some cayenne pepper for a bit of a kick. I'm going to cook the sausages separately then and them to the stew then heat through while boiling up some potatoes.

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  • Binder photo JOOLES

    04 January 2011

    JOOLES commented on this recipe

    Oh just to add I left out the rice completely.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

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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PER SERVING

408 kcalories, protein 17.0g, carbohydrate 43.0g, fat 20.0 g, saturated fat 5.0g, fibre 2.0g, sugar 6.0g, salt 1.56 g

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