Ingredients
8
8 servings
- •2 cups water
- •1 cup uncooked white rice
- •1 ½ pounds leftover roast pork, cubed
- •2 (10.75 ounce) cans condensed cream of celery soup
- •½ cup mayonnaise
- •½ teaspoon ground black pepper
- •½ teaspoon curry powder
- •1 (10 ounce) package frozen broccoli, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place water and rice in a saucepan over medium-high heat and bring to a boil. Once water is boiling, reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
- Mix together cubed pork, cooked rice, and broccoli in a large bowl. Stir in cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13-inch baking dish; cover with aluminum foil.
- Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove aluminum foil for the last 5 minutes in the oven.
Nutritional Facts
Per 8 servings
- Calories: 373
- Carbohydrate: 26g
- Fat: 18g
- Fiber: 2g
- Protein: 26g
- Sugar: 2g
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