One-Pan Pork and Rice
Tender pork cubes caramelized with sugar, cooked with peppers, onion, and rice in one pan, finished with fresh cilantro for a complete and flavorful meal.
Equipment
- 1 | Large skillet with lid |
- 1 | Wooden spoon |
- 1 | Measuring cups |
- 1 | Knife | for chopping
Ingredients
- 2 | tbsp | olive oil |
- 1 | tbsp | sugar |
- 250 | g | pork | cut into cubes
- 1 | tsp | salt |
- 1 | tsp | oregano |
- 1 | pinch | black pepper |
- 50 | ml | Worcestershire sauce |
- 1 | | white onion | chopped
- 0.5 | | red bell pepper | chopped
- 0.5 | | green bell pepper | chopped
- 3 | | garlic cloves | crushed
- 1 | tbsp | tomato paste |
- 1 | cup | white rice |
- 1.5 | cups | water |
- 2 | tbsp | cilantro | chopped
Instructions
- Heat olive oil and sugar in a large skillet until the sugar melts.
- Add pork cubes and sear until browned on all sides.
- Season with salt, oregano, black pepper, and Worcestershire sauce; stir to coat.
- Add chopped onion, red pepper, green pepper, and crushed garlic; cook until translucent.
- Stir in tomato paste and cook one minute.
- Add rice and mix well to coat the grains.
- Pour in water, cover, and simmer on low heat for 20 minutes.
- Fluff the rice, stir in chopped cilantro, and serve hot.
- Tip: Keep the lid closed during the full simmer time for even cooking.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat in a skillet with a splash of water over medium-low heat.
Rinse the rice before adding if you prefer a less sticky texture.
Substitute chicken cubes for pork if desired for a lighter version.
Reheat in a skillet with a splash of water over medium-low heat.
Rinse the rice before adding if you prefer a less sticky texture.
Substitute chicken cubes for pork if desired for a lighter version.