Cheesy Pork and Rice Skillet

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

This Cheesy Pork Rice Skillet is creamy, cheesy and filled with plump pork, tender rice and loads of veggies! A complete meal, all made in just one skillet!

This Cheesy Pork and Rice Skillet is all made in just one pan for an easy and quick weeknight dinner!pinterestIs it just us or does the end of the school year only mean life gets a little crazier?

My kindergartener “graduated” last week… yet I’m still having to take her to school for another week and a half.

This week my preschooler “graduates” and still has a few more days of school after that. Aren’t we supposed to be done after we graduate?

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

I guess not.

Technically their last few days are just filled with parties, movies and cleaning desks. Hurry up already! I’m counting down the days till school is out because as soon as they are done we are loading up our trailer and hitting the road! Mexico here I come!

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

But in the meanwhile I’m still surviving with quick and easy ONE SKILLET dinners like this one.

How To Make Cheesy Pork Rice Skillet

  • Brown the pork (you can also use chicken) in a skillet and then toss in the rice, some seasoning and chicken broth.
  • Add a cup of frozen peas and carrots. You could also try frozen broccoli, cauliflower, corn, etc. The options are endless and ultimately up to your tastebuds!

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

Once the rice is cook we could stop there… but no, we like to make it creamy and cheesy in this house!

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

By stirring in some sour cream and cheese the rice becomes super creamy and completely irresistible!

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

Finally, let’s top it all off with another layer of cheese (for good measure), and then let it melt right on the stove top.

This is one of my favorite tricks. The dinner is still hot, so just layer on the cheese and place the lid back on. It will melt within 2 to 3 minutes. OR you could place your oven safe skillet under your broiler until the cheese is bubbly and slightly browned.

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!


My kids and I adore this one skillet dinner! It’s a great way to make a dinner without heating up the whole house too.

This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

Bring on the rest of the end-of-school-year activities! I can take it!

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4.95 from 17 votes

Cheesy Pork and Rice Skillet

This Cheesy Pork and Rice Skillet is all made in just one pan for a quick and easy weeknight dinner!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 668 kcal
Author: Shawn


  • 2 tbsp olive oil
  • 1 lb. boneless pork sirloin chops, cut into bite-sized pieces
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice, I use Jasmine
  • 1 tbsp Italian Seasoning
  • 1 cup frozen peas and carrots
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 1/2 cups cheddar cheese, shredded


  • Heat the olive oil in a large skillet over medium heat. Saute the pork with the garlic and onions, until the pork is browned and the onions are tender (about 5 to 7 minutes).
  • Add the rice, Italian seasoning, frozen peas and carrots and chicken broth tot he skillet. Bring to a boil, reduce heat to a simmer and cover. Cook for about 18 minutes or until rice is tender, stirring occasionally.
  • Stir in the sour cream and 1/2 cup of the cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2 to 3 minutes, until the cheese melts. Or optionally, you can place the skillet under your oven's broiler for about 2 minutes until cheese is bubbly and melted. Enjoy!
*You can substitute cubed chicken breast for the pork if desired.


Calories: 668kcal | Carbohydrates: 45g | Protein: 41g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 135mg | Sodium: 802mg | Potassium: 756mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3949IU | Vitamin C: 14mg | Calcium: 400mg | Iron: 2mg
Keywords: Cheese, Easy, Pork, rice
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
45 Responses
  1. Dani

    4 stars
    Tried this with a couple of leftover pork chops. After I’d started, I realized I didn’t have the frozen peas, so replaced with frozen broccoli. I also used fresh carrots and substituted mozzarella for the cheddar. (Trying to stretch what we have on hand, so I got creative.) The family enjoyed it!!

    1. Pork is difficult because it can go from tender to tough in no time. That happens when it’s over cooked. If your pork is cut small, then I would sear it and then remove it from the pan and add it back in after the rice has cooked for about 10 minutes.

  2. John

    The picture image shows scallions, but they are not listed in the ingredients. I’m assuming that it wouldn’t be a problem to add them, but just wondering whether to add them during the cooking time or just garnish uncooked at the end. Thank you for a reply, I want to try this recipe right away as I have boneless pork sirloin chops that need to be used. Sounds delicious.

  3. Lesli

    I’ve been looking through recipes all morning and I think my husband and I have decided on this one. I was wondering your thoughts on adding rotel or possibly even cream of mushroom to make it creamier. And could you use canned peas n carrots or strictly frozen?

    1. Shawn

      I think rotel would change the flavor drastically, but maybe increasing the sour cream to 1 cup or adding in the cream of mushroom would be fine. I prefer froze peas and carrots for their fresh flavor, but I’m sure canned would also work here.

  4. Nana Pat

    This is an easy and delicious meal! The first time I made this recipe, after cooking the pork, onion and garlic, I divided the meat and froze half of it. We are a family of 3, husband, wife and adult daughter with special needs, so if I had made the full recipe we would have gotten two meals. By freezing the meat the second meal isn’t “leftovers”. Today for Mother’s Day, my husband made the other half. He is a novice in the kitchen, but he did a great job and it tasted wonderful.

  5. Sara

    I made this using a vegetarian pulled pork substitute and vegetarian broth. Otherwise, I followed the recipe as is and it turned out great. It is both flavorful enough for the adults and mild enough for my kids. I will definitely add this into the rotation.

  6. Julia

    5 stars
    Yummy! I am venturing out from our usual menu of eating out, Mac and cheese and pizza. This was a really easy recipe for new cooks. I should’ve Let the rice cook maybe 5-10 minutes longer then 18 minutes. I used brown rice so that may have been the problem. Not sure. However. My husband and I BOTH loved it. Saving this one!

  7. Beach & Ocean Girl

    5 stars
    My two picky kids normally like completely different meals from the other, and tell the one who doesn’t like a dinner that it’s one of those”just get through it times”. This recipe pushed a few “unsure” ingredients for each of them, so warned they might need to both get through it. But to my pure delight, our full-to-the-brim 12” cast iron skillet was empty…they *both* devoured the whole meal!

    I encourage them to rate dinners 1-10 (10 great) so I know what to keep on my 3 week meal rotation. They both gave this recipe an emphatic 11 out of 10! Apparently 10 just didn’t convey how much the EACH loved it! At the top of dinner recipes now in our home!

  8. Jane

    I had 3 left over cooked pork chops and incorporated them into this recipe. This was a huge hit, I did use yoghurt instead of sour cream and fresh carrots. Thank You!

    1. Nicole

      Do you by chance know the serving size? My son was newly diagnosed with type 1 diabetes and we have do to carb counts over serving.

      1. Shawn

        For 4 servings, it would probably be around 1 1/2 cups. We typically stretch this to 6 servings for our family at about 1 cup per person though. Hope that helps!

  9. Tracy

    I replaced the rice with riced cauliflower so I only used one cup of broth. I added broccoli, mushrooms, yellow bell pepper & red pepper flakes for a little zip. I have to work to incorporate more veggies in our diet. My husband and I both loved this!

  10. temple run 3

    I used to eat this dish from a cook friend, it was delicious, but I do not know how to do, thankfully this article has you share I was able to make this dish already, thank you for sharing.

  11. Mike from Chili Pepper Madness

    Oh yes! This looks so nice and cheesy! What a super easy and quick dinner idea. Needs to go on my list.

  12. Chandra

    I wanted to leave a reply saying thank you for posting this. I have food allergies and so had to substitute a few things, but it came out beautifully. I used leftover pork from another meal, and I had to substitute the cheese and sour cream. I am allergic to cow’s milk, so I used two slices of daiya vegan cheese replacement instead and a half cup coconut cream with vinegar to replace the sour cream. The result was kind blowing. This recipe has a permanent spot in my kitchen!

  13. Britt Anne @ Sweet Tea & Thyme

    So easy looking, I have to try it! Dinner will be done and I don’t have an entire kitchen’s worth of cookery to clean.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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