Paprika and tomato rice casserole
The recipe Paprikan and tomato rice casserole can be made in roughly 1 hour and 10 minutes. For $2.05 per serving, you get a main course that serves 3. Watching your figure? This gluten free and dairy free recipe has 772 calories, 28g of protein, and 45g of fat per serving. This recipe from Casaveneracion requires broth, onion, garlic, and peas. 25 people found this recipe to be delicious and satisfying. It will be a hit at your Autumn event. Overall, this recipe earns an outstanding spoonacular score of 92%. Cheddar Rice Casserole with Tomato Chutney, Chicken Paprikan Egg Noodle Casserole, and Chicken Paprika with Rice are very similar to this recipe.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 to 2. of broth, preferably homemade
1 carrot, diced
1 tbsp. of chopped garlic
4 tbsps. of olive oil
1 large onion, thinly sliced
1/2 to 1 c. of sweet peas, depends on how much you like peas, I guess
pepper
1 1/2 c. of thinly sliced pork, with a little fat for added flavor
1 c. of long-grain rice
salt
a large handful of spinach leaves
1 to 2 tsps. of sweet paprika (smoked or not)
1 c. of chunky tomato sauce
Equipment:
frying pan
Cooking instruction summary:
InstructionsRub the pork with some salt and pepper.Heat the olive oil in a pan. Add the pork, garlic, paprika and a bit more salt and pepper. Cook until lightly browned.Add the onion slices, a bit more salt and pepper. Optionally, if you may add the rest of the paprika. It’ll add a bit more flavor and color but too much can be overpowering too. Stir and cook until the onion slices start to soften.Pour in the tomato sauce. Bring to the boil, cover and simmer for about 10 minutes. Add the diced carrot and sweet peas.Pour in the rice. Add a cup of broth.Bring to the boil, cover and simmer for 30 or until the rice is done and the mixture is quite dry.Tip: After about 20 minutes, check the liquid and the rice. If the rice looks like it’ll need more liquid to cook completely, add more broth.Turn the heat off. Add the spinach leaves to the rice. Cover and leave for 10 minutes with the heat off until the spinach is just wilted.Fluff up the rice to distribute the spinach leaves. Serve hot.
Step by step:
1. Rub the pork with some salt and pepper.
2. Heat the olive oil in a pan.
3. Add the pork, garlic, paprika and a bit more salt and pepper. Cook until lightly browned.
4. Add the onion slices, a bit more salt and pepper. Optionally, if you may add the rest of the paprika. It’ll add a bit more flavor and color but too much can be overpowering too. Stir and cook until the onion slices start to soften.
5. Pour in the tomato sauce. Bring to the boil, cover and simmer for about 10 minutes.
6. Add the diced carrot and sweet peas.
7. Pour in the rice.
8. Add a cup of broth.Bring to the boil, cover and simmer for 30 or until the rice is done and the mixture is quite dry.Tip: After about 20 minutes, check the liquid and the rice. If the rice looks like it’ll need more liquid to cook completely, add more broth.Turn the heat off.
9. Add the spinach leaves to the rice. Cover and leave for 10 minutes with the heat off until the spinach is just wilted.Fluff up the rice to distribute the spinach leaves.
10. Serve hot.
Nutrition Information:
covered percent of daily need
