Cheesy Pork and Rice Skillet
This Cheesy Pork and Rice Skillet is all made in just one pan for a quick and easy weeknight dinner!
This Cheesy Pork and Rice Skillet is all made in just one pan for a quick and easy weeknight dinner!
- Carbohydrate 8.30330000227356 g
- Cholesterol 520.384375007109 mg
- Fat 113.322762503083 g
- Fiber 1.60337503995461 g
- Protein 128.647575000755 g
- Saturated Fat 38.7933479182033 g
- Serving Size 1 1 serving (852g)
- Sodium 774.531458341438 mg
- Sugar 6.69992496231895 g
- Trans Fat 8.94262291682398 g
- Calories 1593 calories
Step-by-step
- Heat the olive oil in a large skillet over medium heat. Saute the pork with the garlic and onions, until the pork is browned and the onions are tender (about 5 to 7 minutes).
- Add the rice, Italian seasoning, frozen peas and carrots and chicken broth tot he skillet. Bring to a boil, reduce heat to a simmer and cover. Cook for about 18 minutes or until rice is tender, stirring occasionally.
- Stir in the sour cream and 1/2 cup of the cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2 to 3 minutes, until the cheese melts. Or optionally, you can place the skillet under your oven's broiler for about 2 minutes until cheese is bubbly and melted. Enjoy!
Ingredient lists omit the thermal dynamics required to build proper fond in a single vessel. When browning boneless pork sirloin chops cut into bite-sized pieces, moisture released from the meat initially prevents browning; maintaining medium heat allows that liquid to evaporate so the proteins can caramelize alongside the diced onions and minced garlic. That chemical development forms the flavorful base that infuses the entire simmering liquid.
Starch management dictates the next phase. Adding uncooked white rice directly to the hot skillet alongside chicken broth, Italian seasoning, and frozen peas and carrots requires precise lid control. Bringing the mixture to a boil activates starch release, but reducing the heat to a simmer and covering the pan for 18 minutes traps steam, cooking the grains evenly without scorching the bottom. Stirring occasionally prevents hot spots and ensures the rice absorbs the broth at a uniform rate.
Balancing the dairy requires gentle heat application. Stirring sour cream and half of the shredded cheddar cheese directly into the hot rice creates an emulsified sauce, while the remaining cheese melts under a covered lid for two to three minutes or beneath an oven broiler for two minutes until bubbly. High direct heat curdles dairy proteins, which is why the burner should remain low or off when incorporating the sour cream.
Pairing this rich, dense skillet requires high-acid or bitter elements to cut through the fat load. Serve alongside a crisp green salad dressed with a sharp vinegar vinaigrette, or roasted bitter greens like rabe dressed with lemon juice. Adjusting portion sizes requires maintaining the exact liquid-to-rice ratio if scaling up or down, though doubling the batch may require an extra five minutes of simmering time to accommodate the increased mass.
