Fragrant pork & rice one-pot

Fragrant pork & rice one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(99 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal408
  • fat20g
  • saturates5g
  • carbs43g
  • sugars6g
  • fibre2g
  • protein17g
  • salt1.56g
Save to My Good Food
Please sign in or register to save recipes.


  • 4-6 good-quality sausages
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 2 tsp each ground cumin and coriander
  • 140g long grain rice
  • 850ml vegetable stock
  • 400g can chopped tomato
  • ½ small bunch coriander, leaves picked


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (111)

christinashuttleworth's picture

Dry tasty and easy to make will become a regular in our house now!

lizleicester's picture

Cheated a little bit by using Swedish meatballs instead of sausages, but the result was really easy and tasty.

Hawie's picture

Another happy punter here! Delicious, quick and easy, and freezes well - what more could you ask for? I try to use sausages with a little something different extra in them, just for added flavour, but it works well with plain pork too.

funkasaurus's picture

This is great, added a little hot chilli powder and some smoked paprika to the sauce, made the difference.

katies286's picture

This recipe will definitely become one of our regulars. The sauce is delicious and it's so quick and easy to make, perfect for weekday tea-time!

catie911's picture

I love this recipe, it makes a regular appearance on my menu because it's so tasty and quick to make. I use slim chipolatas as it's easier to make the little meatballs, and add 1/2 a teaspoon of hot smoked paprika and spinach. Reheats well. Perfectly delicious midweek supper.

CarryR's picture

Love this recipe! Most times I have followed the recipe exactly and it turns out great, although I do add a little extra water to stop it becoming more like a risotto. I also don't bother to squeeze the meat out of the sausages, just chop them up with scissors, takes 30 seconds!

anji444's picture

I didn't have any long grain rice so I used arborio (risotto) rice instead. Still worked out well and even better, froze well too. I defrosted one serving overnight in the fridge and heated in microwave at work. Because there is a lot of liquid in the dish, it doesn't dry out when reheated so definitely a winner for batch cook/freeze for work lunches.

lvd85's picture

Very nice and flavourful. We added some steamed broccoli at the end and added spices to the sausagemeat.

kathrynv's picture

Very tasty, quick and easy to prepare. My two-year old has just devoured two helpings! A great family midweek dinner.

joferg's picture

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

mandaljoyce's picture

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.

zolena's picture

Delicious, quick and easy dish straight from the store cupboard! Yum!!

lauren_p16's picture

Really lovely and easy to make!

alihowes's picture

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

hedgehog33's picture

Loved it, will definitely make again. Added some chili flakes.

mummymandymoo's picture

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

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

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

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.


Questions (6)

susaneardley's picture

Woukd this be able to be made in the oven?

goodfoodteam's picture

Yes you should be able to in theory although we haven't tried it so cannot guarantee perfect results. Preheat oven to 200C/180C fan/gas 6 -  it should take approx 15-20 mins. 

tarahart's picture

Hi, I haven't made this for a really long time but I'm sure when I used to make it, it had cumin seeds in it as well as ground ones. Maybe it's just me having a really bad memory but please correct me if I'm wrong. Thanks

goodfoodteam's picture

Hi there, thanks for your question. This recipe uses ground cumin and ground corriander but if you would like to add some whole cumin seeds too that would be lovely for an extra cumin flavour boost. Try toasting them first in a dry non-stick pan and sprinkling them on at the end

patty77's picture

why are the reciepes not printing in colour?

goodfoodteam's picture

Thanks for getting in touch, sorry to hear you're having difficulties printing. Please contact our support team at

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…