Real Life, Good Food
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Category
Main Dishes
Title

Stewed tomato rice with pork skillet

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peppers
Serves
Serves:
2
Serving Size
Serving Size:
1/2 of prepared recipe
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Ingredients

Ingredients

1/2 cup uncooked instant brown rice 
1 16-ounce can stewed tomatoes, no added salt
3 1/2 ounces fresh mushroom, sliced
1 cooked pork chop or lean cut steak, trimmed fat
1 cup green beans, frozen

Directions

Directions

  1. In medium skillet, combine rice, stewed tomatoes with juice, and mushrooms. Bring to boil. 
  2. Mix in pieces of meat. 
  3. Put green beans on top and cover. 
  4. Reduce heat and cook over low heat for about 20 minutes or until heated thoroughly.
  5. Check and stir gently once or twice to be sure the rice is mixed with the tomato juice. 
  6. Cover and refrigerate leftovers within 2 hours of cooking and use within 2 days.
Tips and Variations
Tips and Variations
  • To reduce sodium content, use tomatoes that have been canned without salt and sliced fresh mushrooms.
  • For more flavor, add 1/2-1 teaspoon (to taste) of dried herbs or seasonings such as Italian season, thyme, garlic pepper, etc.
  • Portion leftovers into shallow containers and refrigerate promptly. Leftover mushrooms can be frozen for several weeks and used later.
     
Nutritional Info

Nutritional Info

Serves 2
Amount per serving
Calories
294
Total Fat
6.7 g
Saturated Fat
1.9 g
Cholesterol
33 mg
Sodium
65 mg
Total Carbohydrates
43.8 g
Dietary Fiber
7.7 g
Total Sugar
18.7 g
Protein
18 g
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Stewed tomato rice with pork skillet
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Time to make
Time to make:
10 minutes preparation; 25 minutes cook time
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Main Dishes
Special Criteria
Special Criteria:
Whole Grains

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