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
- 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.
- 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!
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.
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Recipe Card
Pork Rice Pilaf (Rice Plov)
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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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.¼ cup olive oil or avocado oil, 1 pork chop
- Add the onion: Stir in the chopped onion and red pepper (optional) and sauté until golden.2 cups onion, 1 spicy red pepper
- Soften the carrots: Add carrots and stir. Cook for 5–7 minutes until softened.2.5 cup carrots
- Add spices and water: Stir in salt, cumin, turmeric, paprika, oregano, cinnamon, and 1 cup of warm water. Let it simmer for 10–15 minutes uncovered.1 cup brown rice, ½ teaspoon salt or more to taste, black pepper to taste, ½ teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon sweet paprika, ½ teaspoon oregano, Pinch cinnamon
- 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. Add bay leaves.4 cups water, 3 bay leaves, 1 cup brown 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.1 large garlic head
- 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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