Easy cooked pork sewing cook in the oven on a bed of rice. The seasoned pork ribs are juicy and tender: a recipe for the simple and comforting dinner that you can combine with your favorite vegetable outline.
A few days just need a simple comfort food such as these baked pork ribs and rice recipe. When my girls were younger, this is the type of meal I loved to do because everything was always so busy. Full and complicated dinners were not feasible.
For this recipe, rice and pork ribs cook together in the oven. Of course, I like to brown the ribs first on the stove, so I use a pan that can go from the stove to the oven. It is reduced to the dishes and when it is done you have a main dish and a side dish. While cooking, it is easy to make a fast salad or another vegetarian outline to accompany it.
You don’t need many ingredients. Only a few simple spices dispenses to season meat and rice together with some fresh. It is also lighter because there is no heavy cream sauce. Only juicy pork ribs on a tender rice bed. The flavor is so good when you want an abundant dinner.
Ingredients
- Chopped garlic – I prefer fresh garlic, but you can replace 1/2 teaspoon of garlic powder if you don’t have it at hand.
- Salt and black pepper
- Finely chopped rosemary
- Oregano
- Olive oil
- Pork ribs
- Vegetable broth or chicken broth
- Diced carrot
- Long grain white rice
- Waterfall
How to prepare the dish
Add the garlic, salt, pepper, rosemary and oregano in a small bowl. Divide the mixture in half and sprinkle half of the mix of seasoning on both sides of the pork ribs. Book the other half of the spices for rice.
Heats the olive oil in a Dutch oven (or another pan of large oven with high sides) and brown the pork ribs over medium-high heat on both sides. It is not necessary to cook them all the way to this point, they will stop cooking in the oven. Once golden, transfer them to a plate.
In the same pan, add the broth, water, carrots, rice and the rest of the spice mix. Mix and bring the liquid to a boil over high heat. Once hot, place the pork ribs above the rice mixture.
Cover the pan and cook the pork ribs and rice. Take the pan from the oven and let it rest, covered, for 10 minutes before serving.
Frequent questions about the recipe
Have you used long grain white rice? Other types of rice, including full rice, may take more time to cook, so be sure to use what is required in the recipe.
If you used the correct rice, have you brought the rice and liquid to a boil before covering and cooking? If it was not hot, it will take more time to cook the rice in the oven.
You covered the pan and left it covered for ten minutes after cooked it? If the pan is left discovered during cooking, the liquid evaporates and the rice will not cook correctly. The ten -minute rest period after cooking allows rice to continue cooking so that it is done when I serve it.
You can use a large pan with high sides that is safe. If you don’t have it, you can use a pan or a normal pan to brown the ribs and boil the rice mixture. Once the rice is hot, pour carefully on a saucepan or pan and place the pork ribs at the top. Cover the plate with an aluminum sheet before cooking.
I like to use chicken or vegetable broth for a clearer flavor, but if you want a richer beef flavor for rice, try using the same amount of beef broth.
You could add some shaped mushrooms sauteed, celery or diced onion. Other types of herbs such as thyme or fresh or dry parsley are also good additions. Try heal the dish with a little grated Parmesan if you want an extra flavor.
Save this recipe for the next demanding day when you need a delicious dinner that is not difficult to prepare. The taste of baked pork ribs with rice is perfection. Enjoy!
Other recipes that might like you
I love all this in a pot and in the oven rather than the fried oven pork chops and the rice dish, my family also loved it and I hope you do it your family too! Enjoy your meal!
- 1 clove garlic
- ¼ -½ teaspoon salt
- 2-3 sections black pepper
- ½ table spoon Rosemary (finely chopped)
- ½ teaspoon oregano
- 1-2 spoons olive oil
- 2 pork ribs
- 1½ cups vegetable broth (homemade or in the shop purchased)
- 1 large carrot (diced)
- ¾ cup rice (long white wheat)
- ¼ cup waterfall
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Preheating of the oven at 350f (180 ° C).
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In a small bowl mix the chopped garlic, salt, pepper, rosemary and oregano. Then sprinkle ½ of the mixture on pork ribs on each side (¼ for each chop) before cooking.
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In the Dutch oven or in the saucepan plate add the oil and brown the chops on each side, then move to a clean plate.
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In the Dutch oven, add the vegetable broth, the water, the diced carrot, the rice and the remaining spices, bring the mixture to a boil, then place the ribs at the top, cover and cook for 30 minutes. Leave sitting 10 minutes before discovering and serving. Enjoy!
How to keep the baked pork ribs and the rice
Keep any leftovers in an airtight container for a maximum of 2 days or keep in the freezer for a maximum of two months. Remove the heating in the oven or in a microwave oven until it is heated.
Calories: 554Kcal | Carbohydrates: 63G | Protein: 34G | Fat: 17G | Saturated fat: 4G | Polynsaturo fat: 2G | Monolysatuine fat: 9G | Trans fat: 1G | Cholesterol: 90mg | Sodium: 1091mg | Potassium: 725mg | Fiber: 3G | Sugar: 3G | Vitamin A: 6425Iu | Vitamin C: 3mg | Soccer: 63mg | Iron: 2mg
