For a Quick Weeknight Meal, Try This Hearty Pork and Rice Casserole

Gather the ingredients. The Spruce / Diana Chistruga Pre heat oven to 350 F. Grease a shallow 2-quart casserole dish. The Spruce / Diana Chistruga Cut the pork into small cubes. If you are using leftover pork, dice it and set it aside. The Spruce / Diana Chistruga Heat the vegetable oil in a large skillet over medium heat. The Spruce / Diana Chistruga Cook the raw cubed pork, stirring frequently, until browned. The Spruce / Diana Chistruga Add the chopped onion and celery to the pork and continue cooking until onion is golden. If using leftover diced pork, add it at this point and continue cooking for about 4 to 6 minutes, or until the pork is lightly browned. The Spruce / Diana Chistruga Add the remaining ingredients and mix to blend thoroughly. The Spruce / Diana Chistruga Spoon the pork, rice, and vegetable mixture into the prepared casserole dish. The Spruce / Diana Chistruga Cover the baking dish tightly with foil and bake in the preheated oven for about 30 to 40 minutes, or until hot and bubbling. The Spruce / Diana Chistruga