Similar to the original beef Stroganoff, this countrified rice dish is made, mixed, and packed with real pork, Creole seasoning, chicken broth, and sour cream and keeps a tangy aroma with the rice and meat. With fluffy texture and colorful quality, every cup of rice is pure joy!
- 1 tablespoon vegetable oil
- 1 pound boneless pork loin chops, cut into ¼-inch thick strips
- 1 teaspoon Creole or Cajun seasoning
- 1 medium onion, chopped, red, white, or yellow only
- ¾ cup chicken broth, lukewarm only
- ½ cup sour cream
- 3 cups cooked rice, white or yellow only
- chopped fresh parsley for garnishing
- Heat oil in a large skillet over medium-high until hot.
- Sprinkle Creole seasoning over pork. Add pork and onion to the skillet.
- Cook and stir 5 to 7 minutes or until pork and onions are beginning to brown.
- Add broth; simmer 2 to 3 minutes or until liquid is slightly reduced.
- Reduce heat to low; stir with sour cream until blended.
- Add rice; cook 2 to 3 minutes or until thoroughly heated.
- Garnish with parsley. Serve hot and plain or with other main dishes but scoop or spoon some of the cooked Stroganoff in a large bowl.
Nutritional Information Edit
Servings: 6 tablespoons per bowl or plate