Pork, Rice, and Veggie Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.4
  • Total Fat: 11.9 g
  • Cholesterol: 45.0 mg
  • Sodium: 1,683.9 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 25.3 g

View full nutritional breakdown of Pork, Rice, and Veggie Bake calories by ingredient
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Introduction

All spices are to taste, and you can swap the onion and garlic powders for the real thing easily! All spices are to taste, and you can swap the onion and garlic powders for the real thing easily!
Number of Servings: 4

Ingredients

    1 Cup uncooked brown rice
    3 Cups vegetable broth
    1 small head cauliflower, raw and cut up
    1 medium carrot, shredded
    1/2 lb snow peas (my package was .42 lb)
    4 thick-cut pork chops (boneless is great, but I had bone-in), about 2 lbs
    1.5 Tbsp Olive Oil
    Garlic powder
    Onion powder
    Tumeric
    Paprika
    Old Bay
    Salt and pepper

Directions

Preheat over to 350 degrees F. Place veggies, rice, broth, onion powder, garlic powder, and tumeric into a 9X13 baking dish. Stir gently. Place pork chops on top of rice and veggie mixture. drizzle olive oil over the chops, sprinkle remaining spices over top. Place in oven until pork is cooked through and the liquid is mostly absorbed by the rice.

Serving Size: Makes 4 servings

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