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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22nd Feb, 2012
Fantastic. Very quick and easy to make and I've been praised on my coking skills. Great flavour and very filling.
20th Feb, 2012
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.
13th Feb, 2012
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.
26th Jan, 2012
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!
2nd Jan, 2012
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.
2nd Jan, 2012
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.
14th Dec, 2011
Tastes delicious, suggest adding less stock as still lots of liquid when rice was cooked.
25th Nov, 2011
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!
26th Oct, 2011
Great stuff, easy to make and really delicious. All the family loved it.
25th Oct, 2011
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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