Crockpot Pork with Peppers and Rice
Yay – the first new recipe of the month! It is much cooler today – in the upper 60s and gray. So that meant a warmer dinner and an easy fix-and-forget type dinner. The recipe actually calls for beef, but we had ground pork on had, so that is what we used. This recipe is gluten free if you make sure your soy sauce and bullion are!
- 1 pound of ground pork (or beef or turkey or even reconstituted TVP)
- 2 bell peppers
- 1/2 an onion (hooray for frozen and chopped!)
- 2 bullion cubes or equivalent thing. We have a liquid veggie broth paste.
- 1 tablespoon of gluten-free soy sauce
- 1 cup of uncooked brown rice
- 3 cups of water
In a skillet, brown the meat, breaking it up into small pieces.
Seed and chop the peppers into chunks. Also dice the onion if you use a whole one.
Drain the fat from the meat (if there is any). Then everybody goes into the pool!
Cook on low for 6 hours or on high for 3 hours until the rice is done and water is absorbed. I turned mine on high for about 20 minutes to finish cooking because we were hungry
Of course, you know I had to put hot sauce on it! I liked this dish. It needed something crunchy on the side, though. John ate some tortilla chips with his. Now we have a good amount of leftovers! A very easy recipe.
I was going to try to do nutritionals for this, but it would vary so much depending on the type of meat you put in there. An average would be about 250 calories per cup.
Question: Do you use a crockpot?