A balanced healthy meal is made of four components: protein, carbohydrates, vegetables, and good fat. This one-pot rice recipe has them all. It is easy to make and tastes delicious. It is a great dish to get your kids eating more vegetables in a yummy way.
Why does this pork and rice dish taste so good?
The fat from the pork belly renders and brings a meaty flavor to the vegetables and rice. The cabbage and carrot become sweet with a soft texture when slow-cooked with the rice. The sweet and aromatic fried onion takes this disk one step up in flavor.
This one-pot rice with pork belly and veggies Is Asian-style paella. It is what you need for the midweek meal and also makes a delicious leftover lunch.
Ingredients for one pot rice with pork and veggies:
- Rice: The short-grain rice is stickier than the long-grain variety, which is what we use in this recipe. We also like short grain because it’s the kind that absorbs the flavors more.
- Pork belly: The pork belly is cut into small pieces so can render the fat quickly and melt into the rice.
- Oil: You can use any oil, but olive oil is a healthy choice that provides additional nutrition.
- Water: The amount of water you need to add depends on how moist the vegetables are, and how tightly you’re closing the lid. Start with 1 cup of water and add more if needed.
Recipe notes:
- Use the non-stick saucepan for this recipe.
- As long as you get the saltness and water right, you can add more or less of each ingredient to your liking.
- You can add dried shrimp to enhance the flavor.
- It tastes great with Sriracha chili sauce.
More rice recipes:
Easy Sticky Rice With Pork Belly
One Pot Rice With Pork Belly And Veggies
This one pot rice with pork belly and veggies is the Asian style paella. It is easy to make and a great dish to get your kids eating more vegetables in a yummy way.
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Servings 4
Ingredients
- 2 onion (sliced)
- 3 tablespoon olive oil
- 300 g pork belly (cut into 0.5cm cubes)
- 1/4 cabbage (sliced)
- 2 carrot (shredded)
- 1 cup short grain rice
- 1.5 cup water
- 1 pinch salt
Instructions
- Frying onions: Add one tablespoon of oil and onion in the saucepan over medium heat, and fry the onion until browned. Set the fried onion aside.
- Cooking the rice pot: Add two tablespoons of oil and pork belly over medium heat, and fry until they turn light brown. Stir in cabbage and carrot and cook until they are softened. Mix in the rice, salt, and one cup of water, put the lid on and turn the heat down to low. (Add more water if it gets too dry during the cooking. You can transfer the mixture to the rice cooker if you have one).
- Finishing: Once the rice is completely cooked, turn off the heat and stir in the fried onion. Add more olive oil if you like. Serve with Sriracha chilli sauce.
Recipe Notes:
- Rice: The short-grain rice is stickier than the long-grain variety, which is what we use in this recipe. We also like short grain because it's the kind that absorbs the flavors more.
- Pork belly: The pork belly is cut into small pieces so can render the fat quickly and melt into the rice.
- Oil: You can use any oil, but olive oil is a healthy choice that provides additional nutrition.
- Water: The amount of water you need to add depends on how moist the vegetables are, and how tightly you’re closing the lid. Start with 1 cup of water and add more if needed.
- Use the non-stick saucepan for this recipe.
- As long as you get the saltness and water right, you can add more or less of each ingredient to your liking.
- You can add dried shrimp to enhance the flavor.
- It tastes great with Sriracha chili sauce.
Nutrition Information:
Calories: 709kcalCarbohydrates: 51gProtein: 12gFat: 51gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 54mgSodium: 72mgPotassium: 451mgFiber: 5gSugar: 6gVitamin A: 5160IUVitamin C: 27mgCalcium: 53mgIron: 3mg
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