One-Pot Smothered Veal and Rice
This one-pot smothered veal and rice sears seasoned veal cutlets and cooks them over uncooked rice in a cream soup and beef broth sauce in a cast iron skillet. A Southern-inspired comfort dinner ready in about an hour.
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Ingredients
- 1 to 1 1/2 lbs veal cutlets
- 1 1/2 cups long grain white rice uncooked
- 1 small onion thinly sliced
- 3 to 4 cloves garlic minced
- 1 tbsp olive oil
- 4 tbsp butter sliced
- 1 1/2 tbsp Creole Trinity and Herb seasoning
- 1 tsp Cajun seasoning
- Salt and pepper to taste
- 1 can cream of mushroom or cream of onion soup
- 2 3/4 cups beef broth
- 1 tsp Worcestershire sauce
- Optional Add-Ins
- Sliced mushrooms
- Bell peppers
- Shredded mozzarella or provolone
- Green onions or fresh parsley for topping
Instructions
- Preheat the oven to 350°F.
- Season the veal cutlets on both sides with the Creole Trinity and Herb seasoning, Cajun seasoning, salt, and pepper.
- Heat a large deep cast iron skillet over medium-high heat. Add the olive oil and sear the veal cutlets for 1 to 2 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the sliced onions and sauté for 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add a small splash of the beef broth and scrape up all the browned bits from the bottom of the skillet.
- Stir in the uncooked rice, cream soup, remaining beef broth, and Worcestershire sauce until combined.
- Nestle the seared veal cutlets on top of the rice mixture. Dot the sliced butter evenly across the surface.
- Cover tightly with foil or an oven-safe lid and bake at 350°F for 50 to 60 minutes until the rice is tender.
- Let rest covered for 10 minutes before serving.
Notes
Don't skip scraping the browned bits after the sear. That fond is concentrated flavor that goes directly into the rice and sauce.
Cover tightly. Any steam that escapes means less moisture for the rice to absorb and can result in undercooked rice at the bottom of the pan.
The 10-minute rest after baking is important. It lets the rice finish absorbing the liquid and the sauce settle into a cohesive, smothered consistency.
Shredded mozzarella or provolone melted over the top in the last 5 minutes of baking is highly recommended.
Cover tightly. Any steam that escapes means less moisture for the rice to absorb and can result in undercooked rice at the bottom of the pan.
The 10-minute rest after baking is important. It lets the rice finish absorbing the liquid and the sauce settle into a cohesive, smothered consistency.
Shredded mozzarella or provolone melted over the top in the last 5 minutes of baking is highly recommended.
