Gluten-Free Pork And Rice Casserole Recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring tender pork steaks, flavorful rice, and a medley of vegetables baked to perfection.

Ingredients

• 800G Packington Free Range Pork Shoulder Joint Boneless Mini
• 500G White Pearl Italian Pudding Rice 500g
• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• 400G Italianavera Chopped Tomatoes, 400G
• 50G Pepper Black Ground BWFO
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat a small amount of oil in a frying pan over medium heat. Brown 500 g of pork shoulder steaks on both sides, then set them aside.
3. 3. In the same pan, sauté 1 1/2 cups of uncooked rice and 1 medium diced onion until the rice is lightly toasted and the onion is softened.
4. 4. Transfer the sautéed rice and onion mixture to a 3-quart casserole dish, spreading it evenly across the bottom.
5. 5. Arrange the browned pork steaks on top of the rice in an overlapping pattern.
6. 6. Season the dish with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste.
7. 7. Layer 1 medium green pepper, sliced into rings, and 1 medium onion, thinly sliced, over the pork.
8. 8. Pour 1 can (400 g) of diced tomatoes, including their juices, evenly over the entire dish.
9. 9. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour.
10. 10. Remove the cover and bake for an additional 5-10 minutes to lightly brown the top, if desired.
11. 11. Remove from the oven and let rest for 5 minutes before serving. Enjoy your gluten-free pork and rice casserole!