One Skillet Mediterranean Pork and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
341 kcal
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Course
Main Course
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Cuisine
Mediterranean
One Skillet Mediterranean Pork and Rice
Description
One Skillet Mediterranean Pork and Rice features seasoned pork loin strips pan-cooked until done, then set aside while vegetables like carrots, bell peppers, onions, and garlic are sautéed for flavor and softness. Basmati rice is added to the vegetables, seasoned with oregano, salt, and pepper, and cooked in lemon-zested vegetable stock to impart brightness and depth.
Once the rice is tender, cooked pork, garbanzo beans, and pitted black olives are stirred in, creating a mingling of savory and tangy flavors with a variety of textures — from the softness of the rice and beans to the meaty pork and slight bite of olives. Fresh parsley scattered on top adds herbal freshness.
This all-in-one meal combines protein, vegetables, and starch, suitable for a satisfying dinner. The lemon zest and olives provide a Mediterranean character that lifts the dish beyond a simple pork and rice skillet.
Ingredients
- ½ lb Smithfield Roasted Garlic & Herb pork loin filet cut in strips
- 2 Tbsp extra virgin olive oil
- 2 carrot chopped
- 1 bell pepper 1/2 red and green peppers
- 1 onion chopped
- 3 garlic cloves, minced
- ½ teaspoon oregano
- 2 cups vegetable stock or water
- 1 cup basmati rice
- ½ cup garbanzo beans
- 10 black olives pitted
- 1 lemon
- parsley fresh, chopped
- salt
- black pepper
Instructions
- Heat oil in a large skillet over medium-high heat (I used 12" skillet). Add pork loin filet strips to the skillet, and cook for about 5 minutes, or until cooked through. Transfer cooked strips to a plate.
- Add chopped carrots, bell pepper, onion, and garlic to the skillet, and if necessary add more olive oil. Season with salt and freshly ground black pepper. Saute for about 5 minutes, or until vegetables are tender.
- Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, and oregano. Add lemon zest to the vegetable stock and pour over the rice mixture. Bring to a boil, cover and simmer for about 12-14 minutes until rice is cooked.
- Add the juice of 1 lemon and the cooked pork slices to the rice-vegetable mixture and stir well. Add garbanzo beans, olives and garnish with chopped fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 681mg | 28% |
| Potassium | 571mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 6315IU | 126% |
| Vitamin C | 57.1mg | 63% |
| Calcium | 59mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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