Best 7 Creamy Curry Pork And Rice Bake Recipes

PORK, BROCCOLI AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

PORK CHOP AND CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
• Lie pork chops into the rice mixture in a single layer; season with more black pepper.
• Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

CREAMY CURRY PORK AND RICE BAKE

Steps:

• Heat oven to 350°F.
• In a large deep oven-proof pot, heat oil over medium-high heat.
• Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
• Return meat to the pot.
• Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
• Add in coconut milk, chicken broth, water and salt; bring to a boil.
• Stir in rice, chickpeas and spinach, cover with lid.
• Place in oven and bake for about 25-30 minutes, or until rice is tender.
• Let stand, covered for 5 minutes before serving.
• Delicious!

GINGER CURRY PORK AND RICE

Steps:

• Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned.
• Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
• Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
• Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
• Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
• Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.

PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

BAKED PORK CHOPS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CURRIED PORK WITH RICE

Steps:

• Trim fat from pork and thinly slice meat into bite-size strips.
• Peel, core, and chop apple.
• Coat a COLD large skillet with cooking spray.
• Preheat the skillet.
• Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
• Set aside.
• Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
• Cook and stir till apple and onion are tender.
• Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
• Cook and stir till mixture is thickened and bubbly.
• Then cook and stir for 2 minutes more.
• Stir in pork, UNCOOKED rice, and raisins.
• Divide pork mixture among 4 individual baking dishes.
• Cover with foil; seal, label, and freeze.
• CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
• oven for 55 to 60 minutes or until heated through.
• Stir before serving.
• MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
• Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.