Fragrant pork & rice one-pot

Fragrant pork & rice one-pot

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(103 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
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  • 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 cloves, 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.

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Comments, questions and tips

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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!
19th Aug, 2012
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.
1st Jul, 2012
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.
26th Jun, 2012
Delicious , quick & easy - perfect midweek dinner
9th May, 2012
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!
29th Apr, 2012
simple and beautiful! goes very well with home made bread
15th Apr, 2012
Nice enough, but I added chili flakes because I thought it was too bland
15th Mar, 2012
2nd Mar, 2012
Forgot to rate.
2nd Mar, 2012
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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