Pork Rice Casserole

READY IN: 1hr 30mins
Recipe by Scott Clark

From my in-laws. Mexican style comfort food.

Top Review by smidgentigre smith

OK, had to make a few adjustments but this was yummy! My adjustments were: leftover pork roast from last night--so no need to saute the pork; didn't precook celery, didn't add onion cuz of adding salsa; only had 1.5 cups of rice which was already cooked; didn't have black beans--used pinto beans and used salsa & a can of diced tomatoes instead of the spices, etc. Oh, by not needing to saute, it cut cooking time down to 25 minutes in the oven too. Um, yeah, almost a whole new recipe but it was well received by 3 of our 4. (the almost 4 year old son has decided to refuse ALL meals when daddy is home, even if he loves them!) Oh, also, no cheese used but added a dollop of sour cream at the table. This was put on at first to tone down the medium salsa for the kids but tasted so good--licking my finger-- that I decided to add it to mine too. Great addition! So, a bunch of changes to a great jumping-off point recipe! I hope you don't mind that I took so many liberties, Scott Clark! I tend to do that with lots of recipes, except for baking gluten free bread! THAT requires following the recipe...probably why I don't enjoy it as much as other cooking! :o) THANKS!

Ingredients Nutrition


  1. Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
  2. Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
  3. Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
  4. Cook 5 minutes stirring frequently.
  5. Mix in tomatoes, Tobasco and optional items if desired.
  6. Bring to a boil, cover and cook over low heat for 30 minutes.
  7. Add the half cooked rice and mix lightly.
  8. Taste and adjust seasonings as desired.
  9. Turn into a greased 3-quart casserole.
  10. Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.

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