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:

Quickview
799k Calories
28g Protein
44g Total Fat
69g Carbs
66% Health Score
Limit These
Calories
799k
40%

Fat
44g
69%

  Saturated Fat
12g
76%

Carbohydrates
69g
23%

  Sugar
11g
13%

Cholesterol
85mg
28%

Sodium
721mg
31%

Get Enough Of These
Protein
28g
58%

Vitamin A
7544IU
151%

Vitamin C
119mg
145%

Vitamin B1
1mg
72%

Vitamin K
74µg
71%

Manganese
1mg
60%

Selenium
39µg
57%

Vitamin B6
1mg
52%

Vitamin B3
8mg
43%

Phosphorus
377mg
38%

Vitamin E
5mg
38%

Potassium
1116mg
32%

Vitamin B2
0.51mg
30%

Zinc
4mg
28%

Fiber
6g
27%

Folate
102µg
26%

Magnesium
85mg
21%

Iron
3mg
21%

Vitamin B5
2mg
21%

Copper
0.39mg
20%

Vitamin B12
0.83µg
14%

Calcium
90mg
9%

covered percent of daily need
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