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The Yummy Bowl » Recipes » One-Pot Meals

Pork Rice Pilaf

Jul 4, 2025 · Last updated: Jul 5, 2025 by Julia · Leave a Comment · this post may contain affiliate links

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If you’re craving a cozy, one-pot meal that’s filling, flavorful, and takes just 1 pan and under 1 hour of active cook time, this Pork Pilaf is a must-try.

I grew up eating versions of this yellow rice on chilly weekends, and now I make it for my own busy family. It’s the kind of recipe that feels both comforting and impressive—but it’s so simple even beginner cooks can pull it off without a flop.

Ingredients

  • Brown rice – I use brown jasmine rice for a little extra nutrition than the traditional type of white rice. Soak overnight so it cooks evenly and stays fluffy.
  • Pork chop – Boneless and cut into large chunks. I prefer pork loin or center cut, but you could use pork shoulder too.
  • Onion – Go for yellow or white onion, chopped big so it adds sweetness without disappearing.
  • Carrots – I like using matchsticks or grated to melt into the rice and add color and a touch of sweetness.
  • Whole garlic head – Sounds unusual but trust me—this adds SO much flavor. Just peel the outer layer.
  • Olive oil or avocado oil – Either one works great for searing and cooking everything down.
  • Salt and black pepper – Adjust to taste. I like to season generously at the meat and spice stage.
  • Cumin, turmeric, sweet paprika, oregano, bay leaves, cinnamon – These spices build a warm, earthy flavor. Don’t skip the bay leaves!
  • Spicy red pepper or mini red bell pepper – Optional, but adds a little kick or a pop of color.
  • Water – Use warm water to help the rice cook evenly. You’ll need about 4 cups total.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Pork Rice Pilaf

  1. rep the ingredients – Chop pork into large cubes. Roughly chop the onion and carrots or use matchsticks. Peel just the outer layer from a whole garlic head.
  2. Sear the pork – In a large pan, heat the oil. Add pork and cook on medium-high heat until browned and the liquid evaporates.
  3. Add the onion – Stir in the chopped onion and sauté until golden.
  4. Soften the carrots – Add carrots and stir. Cook for 5–7 minutes until softened.
  5. Add spices and water – Stir in salt, cumin, turmeric, paprika, and 1 cup of warm water. Let it simmer for 10–15 minutes uncovered.
  6. Add rice – Spread soaked (and drained) rice evenly on top. Carefully pour in 3 more cups of warm water until it sits about 2 cm above the rice.
  7. Cook uncovered – Let the rice cook over medium-high heat until water is mostly absorbed but there's still a little left in the center.
  8. Add garlic – Make a well in the center and place the garlic head in the hole. Sprinkle a little rice on top.
  9. Steam covered – Cover tightly with a lid. Reduce to low and cook for 20–25 minutes.
  10. Rest and serve – Turn off the heat, remove the garlic, fluff the rice, and serve warm. If you loved this recipe, please leave a 5-star rating and review below!

Tips

  • Soak the rice overnight – I always soak brown rice the night before. It helps it cook faster and turn out soft and fluffy, not chewy or undercooked.
  • White rice works too – If you’re short on time, white rice is totally fine. Just rinse it well and reduce the cooking time so it doesn’t get mushy.
  • Don’t rush the pork – Let the pork get golden brown and caramelized. That’s where all the flavor builds—don’t skip this part!
  • Add a handful of raisins – This is optional, but I love the sweet little bites mixed in with the savory rice. My mom always did this and it brings back memories.
  • Try using broth instead of water – If you want even more flavor, sub half the water with chicken or veggie broth. Makes a big difference!
  • Leave out the garlic if you’re not into it – But honestly? That whole head of garlic in the middle turns buttery and mild—it’s SO good, even if you’re not a garlic fan.
  • Swap the meat – I’ve made this with chicken thighs and it’s just as tasty. Lamb would work too if you want something a little richer.
  • Spice it up – Want heat? Add a sliced chili or some red pepper flakes when you add the spices. We like a little kick now and then.
  • Caramelize the onions longer – If you have the time, let them go until they’re deep golden. It makes the whole pilaf taste sweeter and more savory.

Freezing And Storing Instructions

  • To Store. Keep in an airtight container in the fridge for up to 4 days.
  • To Freeze. Freeze cooled pilaf in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
  • To Reheat. Warm in a skillet with a splash of water or microwave covered until hot.

More Recipes

  • Ground Beef and Rice
  • Chicken Teriyaki Rice
  • BBQ Pork Fried Rice
  • Chicken Fried Rice

Did You Like This Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Recipe Card

Pork Rice Pilaf (Rice Plov)

Julia
This Pork Pilaf recipe is a healthy, one-pot meal made with tender pork, brown rice, garlic, and warm spices—perfect for busy weeknights!
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course
Servings 6 servings

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INGREDIENTS
  

  • 1 cup brown rice, soaked in water overnight or longer
  • 1 pork chop, about 1 pound, chopped bone removed
  • 2 cups onion, chopped
  • 2.5 cup carrots, grated or matchsticks
  • 1 large garlic head, whole
  • ¼ cup olive oil or avocado oil
  • ½ teaspoon salt or more to taste
  • black pepper to taste
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon sweet paprika
  • 4 cups water, warmed, divided
  • ½ teaspoon oregano
  • 3 bay leaves
  • Pinch cinnamon
  • 1 spicy red pepper, optional or 1-2 mini red bell pepper

INSTRUCTIONS
 

  • Prep the ingredients: Chop pork into large cubes. Roughly chop the onion and carrots or use matchsticks. Peel just the outer layer from a whole garlic head.
  • Sear the pork: In a large pan, heat the oil. Add pork and cook on medium-high heat until browned and the liquid evaporates.
  • Add the onion: Stir in the chopped onion and sauté until golden.
  • Soften the carrots: Add carrots and stir. Cook for 5–7 minutes until softened.
  • Add spices and water: Stir in salt, cumin, turmeric, paprika, and 1 cup of warm water. Let it simmer for 10–15 minutes uncovered.
  • Add rice: Spread soaked (and drained) rice evenly on top. Carefully pour in 3 more cups of warm water until it sits about 2 cm above the rice.
  • Cook uncovered: Let the rice cook over medium-high heat until water is mostly absorbed but there's still a little left in the center.
  • Add garlic: Make a well in the center and place the garlic head in the hole. Sprinkle a little rice on top.
  • Steam covered: Cover tightly with a lid. Reduce to low and cook for 20–25 minutes.
  • Rest and serve: Turn off the heat, remove the garlic, fluff the rice, and serve warm. If you loved this recipe, please leave a 5-star rating and review below!

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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