Italian Pork and Rice Casserole

Prep 25 min
Total 1 hr 30 min
Servings 8

Looking for a dinner that you can make on the fly? This easy casserole has flexibility built right into it, which we know you’ll appreciate on busy nights when dinner needs to get on the table fast. It starts with pork, but which cut you use is up to you—try it with pork chops, pork loin or tenderloin. From there, it gets Italian seasoning and the unexpected addition of Progresso™ cannellini beans, a pantry staple that ups the heartiness factor in this warming dinner. It’s a riff on classic rice casserole that keeps the easy prep and one-dish cleanup but switches up the flavor for something fun and out of the ordinary.

By Betty Crocker Kitchens

Updated October 1, 2019

Make with

Progresso Broth

Ingredients

1

tablespoon butter
1/2

cup Progresso™ Italian style panko crispy bread crumbs
1

cup uncooked long-grain white rice
1

lb boneless pork chops, loin or tenderloin, trimmed and cut in 1-inch pieces
1

can (15 oz) Progresso™ cannellini beans, drained, rinsed
1

cup chopped red bell pepper (about 1 large)
1

cup chopped onions
2 1/2

cups Progresso™ chicken broth (from 32-oz carton)
2

teaspoons Italian seasoning
3/4

teaspoon salt
2

cups shredded Italian cheese blend (8 oz)
1/2

cup heavy whipping cream
2

tablespoons thinly sliced fresh basil leaves

Steps

1

In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
2

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
3

Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.

Using pork tenderloin? Don’t skip the step of trimming it. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.
Like it hot? Stir in 1/2 teaspoon crushed red pepper flakes with the broth, Italian seasoning and salt.