Pork and Rice Bowl

Name: Pork and Rice Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 pound lean ground pork; 2 tablespoon olive oil; 1 teaspoon onion powder; 0.5 teaspoon garlic powder; 2 carrots (large, peeled and diced); 2 zucchinis (medium, peeled, deseeded, and diced); 6 cup chicken broth; 14.5 ounce peeled diced tomatoes (can, undrained); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 3 cup white rice (uncooked); 6 cup water (for rice)

A warm and satisfying bowl featuring lean ground pork simmered with tender carrots and zucchini in a mild, savory broth, served over soft white rice. Ideal for a cozy winter evening.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 9
Cuisine: American
Difficulty: Easy
Cost: $2.51/serving

Dietary

Low-Residue
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound lean ground pork
2 tablespoon olive oil
1 teaspoon onion powder
0.5 teaspoon garlic powder
2 carrots (large, peeled and diced)
2 zucchinis (medium, peeled, deseeded, and diced)
6 cup chicken broth
14.5 ounce peeled diced tomatoes (can, undrained)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
1.5 teaspoon salt
0.5 teaspoon black pepper
3 cup white rice (uncooked)
6 cup water (for rice)

Instructions

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add 2 pounds lean ground pork and cook, breaking it up with a spoon, until browned, about 8-10 minutes.
Drain off any excess fat from the pork. Stir in 1 teaspoon onion powder and 1/2 teaspoon garlic powder; cook for 1 minute until fragrant.
Add 2 peeled and diced carrots and 2 peeled, deseeded, and diced zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Pour in 6 cups chicken broth and 1 (14 1/2 ounce) can peeled diced tomatoes (undrained). Stir in 1 teaspoon dried oregano and 1/2 teaspoon dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until vegetables are very tender.
Season the stew with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, adjusting to your taste. While the stew simmers, prepare the rice. In a separate saucepan, combine 3 cups uncooked white rice with 6 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
Serve the comforting pork stew over warm white rice.

Notes

This stew reheats beautifully and the flavors deepen overnight, making it perfect for your meal prep days. Store any leftovers in airtight containers in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 490
Protein: 32.5 g
Carbohydrates: 48 g
Fat: 19.5 g
Fiber: 2.5 g
Sodium: 750 mg
Saturated Fat: 7 g
Sugar: 4 g
Cholesterol: 95 mg