2 Pork Steak (or more) Season with salt, pepper, Italian
1 Cup rice
1 TBS cooking oil (olive)
1/2 package frozen mixed vegetables or one can of veg
all. Or any fresh, frozen, canned veggies you like. See below for
In casserole/cake pan 9" put in oil, rice, seasoning.
Mix well to coat rice with oil, helps keep it from clumping together. When
rice is coated, it looks clear.
Add 2 Cups of liquid/water per 1 cup of rice, if using
canned vegetables such as mushrooms, tomatoes, veg all, count this towards the
2 cups needed. I use this because I don't want to waste any vitamins or
nutrients that might be in the liquid. Chicken, beef broth or bouillon may be
added as well.
Add Veggies of your choice, I use bell peppers, tomatoes,
squash, mushrooms, carrots, onions, garlic when fresh.
Frozen Cauliflower, Broccoli, mixed veggies, peas, etc.
Place meat on top, cover and bake at 350 for about 1 hour,
turn meat over once. Remove cover, if you want to brown the meat, but
watch that the top of the rice does NOT dry out and get hard.
When done, remove the meat, fluff the rice, mixing the
veggies back into it. Serve with salad.
Cooking time can be cut by using a heavy cast iron skillet,
heat oil, add rice, coat by stirring around, add seasoning, liquid, bring to
boil. Add Veg. and meat, cover, finish in oven.
This is also a great recipe for chicken legs, just
substitute for the pork steaks.