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Pork steak with rice, vegetables (one dish)

Pork steak is usually cheap and can be used for a variety of dishes, it does have bones and fat, which you can remove or not.  I don't as they add to the flavor of the dish.

This recipe makes enough for 2 with leftover rice/veggies to warm up the next day, I usually make a fast stir fried pork or chicken to serve the next day with it.




2 Pork Steak (or more) Season with salt, pepper, Italian seasoning, garlic.


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 suggestions.

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.

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