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 17g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 2g, sugar 6g, salt 1.56 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 81-100

  • Binder photo supercook69

    19 July 2011

    supercook69 rated and commented on this recipe

    1 stars

    very uninteresting Im afraid!! :(

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  • Binder photo archangelrich

    02 September 2011

    archangelrich rated and commented on this recipe

    4 stars

    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....

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  • Binder photo fflwffen

    23 September 2011

    fflwffen commented on this recipe

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

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  • Binder photo splodgemeister

    25 October 2011

    splodgemeister rated and commented on this recipe

    5 stars

    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! :)

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  • Binder photo Funkasaurus

    26 October 2011

    Funkasaurus rated and commented on this recipe

    4 stars

    Great stuff, easy to make and really delicious. All the family loved it.

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  • Binder photo SarahFol

    25 November 2011

    SarahFol rated and commented on this recipe

    4 stars

    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!

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  • Binder photo 2404dlk

    14 December 2011

    2404dlk rated and commented on this recipe

    5 stars

    Tastes delicious, suggest adding less stock as still lots of liquid when rice was cooked.

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  • Binder photo svh86

    02 January 2012

    svh86 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo isapple

    02 January 2012

    isapple rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Steffi!

    26 January 2012

    Steffi! commented on this recipe

    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!

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  • Binder photo amy124

    13 February 2012

    amy124 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Cookie24

    20 February 2012

    Cookie24 rated and commented on this recipe

    4 stars

    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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  • Binder photo Misss Agata

    22 February 2012

    Misss Agata rated and commented on this recipe

    5 stars

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

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  • Binder photo Vicki

    02 March 2012

    Vicki commented on this recipe

    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.

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  • Binder photo Vicki

    02 March 2012

    Vicki rated and commented on this recipe

    3 stars

    Forgot to rate.

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  • Binder photo liam

    15 March 2012

    liam rated and commented on this recipe

    5 stars

    yummy

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  • Binder photo Liezel

    15 April 2012

    Liezel rated and commented on this recipe

    3 stars

    Nice enough, but I added chili flakes because I thought it was too bland

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  • Binder photo LIYEN

    29 April 2012

    LIYEN rated and commented on this recipe

    5 stars

    simple and beautiful! goes very well with home made bread

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  • Binder photo Imkah

    09 May 2012

    Imkah rated and commented on this recipe

    4 stars

    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!

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  • Binder photo AL150N

    26 June 2012

    AL150N rated and commented on this recipe

    5 stars

    Delicious , quick & easy - perfect midweek dinner

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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 17g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 2g, sugar 6g, salt 1.56 g

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