By Taylor Unnerstall
Preheat the oven to 190°C (375°F).
Dice the pork into bite-sized pieces and season with salt and pepper. Mince the garlic. Chop the onion, potatoes, carrots, and peppers into small cubes.
In a large skillet, heat 2 tbsp of oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the diced onions and minced garlic. Cook for about 3 minutes until they start to soften.
Add the chopped potatoes, carrots, and peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Stir in the rice and cook for 2 minutes, allowing it to slightly toast. Return the browned pork to the skillet.
Add 2 cups of milk and 1 cup of water to the skillet. Stir to combine all ingredients and let it come to a simmer. Add salt and black pepper to taste.
Transfer the mixture to a baking dish. Spread 3 tbsp of butter cut into small pieces over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Uncover the dish and bake for an additional 10 minutes to allow the top to become golden and crispy.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped herbs if desired.
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This Main Course Casserole Comfort Food recipe is ready in 60 minutes and features pork, onion, potatoes and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 190°C (375°F).
Dice the pork into bite-sized pieces and season with salt and pepper. Mince the garlic. Chop the onion, potatoes, carrots, and peppers into small cubes.
In a large skillet, heat 2 tbsp of oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the diced onions and minced garlic. Cook for about 3 minutes until they start to soften.
Add the chopped potatoes, carrots, and peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Stir in the rice and cook for 2 minutes, allowing it to slightly toast. Return the browned pork to the skillet.
Add 2 cups of milk and 1 cup of water to the skillet. Stir to combine all ingredients and let it come to a simmer. Add salt and black pepper to taste.
Transfer the mixture to a baking dish. Spread 3 tbsp of butter cut into small pieces over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Uncover the dish and bake for an additional 10 minutes to allow the top to become golden and crispy.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped herbs if desired.
Calories per Serving: 600
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