Pork and Rice — The Kind of Dinner That Feeds a Full House

Gayle's first full week at our house. A rhythm is emerging. She is up at 7 — later than when she lived alone — and she has coffee and toast in the kitchen with me before I leave. The kids come down and kiss her cheek on their way out. Dave reads the paper beside her. She naps at 10. She has lunch at noon. She naps again at 2. She watches the news at 5. She eats dinner with the family at 6. She is in bed by 8:30. She reads for forty minutes. She sleeps.

She is eating better here than she was at home. The simple act of someone putting food in front of her has reversed a slow decline of the last few months. I knew this would happen. The doctor said this would happen. I wanted to be prepared to be a daughter now, not a visitor. I am prepared. I am already exhausted in a new way. It is a satisfying exhaustion.

Drove a short Omaha run Tuesday-Wednesday. Tyler stayed with Gayle at the house with Dave after school. They had chicken soup and played gin. Tyler gave me a report on his way to school Wednesday: "Grandma beat me eight hands to three. She cheats." I said, "I know." He said, "It's fine. I like losing to her." He kissed me on the top of the head, which is new; he is 15 and taller than me now.

Amber visited Saturday. She hugged Gayle for a long time. Gayle said, "You look good, baby." Amber said, "I am good, Grandma." Amber stayed the night, left Sunday after a big breakfast. The kitchen was full.

Snow Saturday. I made chicken pot pie — Gayle's recipe, the one she had given me in 1995 — and I made a big one and we ate it twice. Gayle said, "Brenda. You have improved my recipe." I said, "Ma. That is not possible." She said, "It is. The crust." I accepted the compliment. I accept compliments from Gayle the way you accept a check in the mail — quickly, quietly, before she changes her mind. It is rare. It is precious.

The chicken pot pie was Gayle’s recipe, and it belonged to that snow-quiet Saturday in a way I couldn’t replicate on a Tuesday. But there are other nights — school nights, run-recovery nights, nights when Gayle has already napped twice and the kids are orbiting the kitchen asking what’s for dinner — when I reach for something simpler and just as filling. Pork and rice is that dish for us. It feeds six without complaint, uses things I almost always have on hand, and leaves enough for lunch the next day, which, right now, matters more than it used to.

Pork and Rice

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6

Ingredients

• 1 1/2 lbs boneless pork shoulder or pork chops, cut into 1-inch pieces
• 1 1/2 cups long-grain white rice, uncooked
• 3 cups low-sodium chicken or pork broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 2 tablespoons fresh flat-leaf parsley, chopped (optional, for serving)

Instructions

1. Brown the pork. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook without stirring for 3—4 minutes until browned on one side, then turn and brown the other side. Work in batches if needed to avoid crowding. Transfer pork to a plate and set aside.
2. Soften the aromatics. Reduce heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, for 4—5 minutes until softened and translucent. Add the garlic and cook for 1 minute more, until fragrant.
3. Toast the rice. Add the uncooked rice to the pot and stir to coat with the oil and onion mixture. Cook for 1—2 minutes, stirring frequently, until the rice begins to smell nutty and looks slightly opaque.
4. Build the braise. Return the browned pork to the pot. Pour in the broth and add the diced tomatoes with their juices. Stir in the salt, black pepper, smoked paprika, and cumin. Bring the mixture to a boil over medium-high heat.
5. Simmer covered. Once boiling, reduce heat to low, cover tightly, and cook for 20—25 minutes until the rice has absorbed the liquid and is tender and the pork is cooked through. Do not lift the lid during cooking.
6. Rest and fluff. Remove from heat and let the pot sit, still covered, for 5 minutes. Uncover, fluff the rice gently with a fork, and taste for seasoning. Adjust salt and pepper as needed.
7. Serve. Spoon into bowls or onto plates and scatter fresh parsley over the top if using. Serve hot.

Nutrition (per serving)

Calories: 415 | Protein: 27g | Fat: 13g | Carbs: 46g | Fiber: 2g | Sodium: 570mg