Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | Pork loin chops |
\N \N | Marjoram; to taste |
½ large | Onion |
\N \N | Pepper; to taste |
1½ cup | Boiling water |
8 ounces | Stewed tomatoes; Contadina Mexican |
2 \N | Beef bouillon cubes |
1 \N | Rings green pepper |
½ cup | White rice; uncooked |
\N \N | Jalapeno peppers; to taste |
Preheat oven to 350 degrees. Cut slices from center of onion; reserve. Dice rest of onion. Brown chops on both sides in large skillet . Remove chops from pan; lower heat. Brown diced onion in the same skillet.
Add water and bouillon cubes; stir until cubes are dissolved. Add rice, diced onion, marjoram and pepper; stir well. Pour mixture into a cassole dish. Place chops on rice, topping each with a slice of onion, a tomato and a pepper ring. Pour on rest of stewed tomatoes. Cover and cook 45 minutes or until meat and rice are tender.
Recipe By : Julia Cici
Posted to MC-Recipe Digest V1 #310 Date: Mon, 25 Nov 1996 02:29:54 -0600 From: "Julia P. Cici" <jcici@...>