Pork Cabbage Rice Skillet

LET'S COOK

Directions

1. 1Keep raw pork and its juices away from the vegetables, wash hands after handling it, and sanitize the work area
2. 2Heat the oil in a large lidded skillet over medium heat
3. 3Add the pork and onion and cook 7–9 minutes, breaking the pork into small pieces, until it reaches 160°F
4. 4Transfer the cooked pork and onion to a clean bowl and carefully drain excess fat if needed
5. 5Add the rice, carrots, water, paprika, garlic powder, thyme, salt, and pepper to the skillet and bring to a gentle boil
6. 6Cover, reduce the heat to low, and simmer 15 minutes without lifting the lid
7. 7Stir in the cabbage and cooked pork, cover, and cook 5–7 minutes more until the rice is tender and the mixture is steaming throughout, adding a splash of water if the skillet looks dry
8. 8Use a clean spoon to divide among four bowls
9. 9Refrigerate leftovers within 2 hours and use within 3–4 days