Pork chop spanish rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| INGREDIENTS | ||
| 4 | eaches | Pork chops, trimmed of fat |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Chili powder |
| ¼ | cup | Long-grained rice |
| ½ | cup | Chopped onions |
| ¼ | cup | Chopped green peppers |
| 1 | cup | (1 lb. 4 oz.) whole tomatoes |
| 5 | eaches | Green pepper rings |
| ½ | cup | Grated cheddar cheese |
| DIRECTIONS | ||
| ++++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +- | ||
Directions
CALORIES PER SERVING
FAT GRAMS PER SERVING
CHOLESTEROL PER SERVING
NUMBER OF SERVINGS: 4
APPROX. COOK TIME: :50
MARKS
In a large Dutch oven, slowly brown the chops in heated oil. Drain off excess oil. Sprinkle chops with salt, chili powder and black pepper.
Add the rice, onions and chopped green peppers. Pour in the tomatoes with liquid, breaking the tomatoes into pieces with a wooden spoon.
Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 min., stirring occasionally. Add the pepper rings and cook 2 min. longer or until the rice and meat are tender. Sprinkle with the cheese. Transfer to a serving platter, arranging the chops and pepper rings over the top. TIPS: You may use precooked rice if you wish, adding it during the last 10 min. of cooking. The addition of chili powder imparts a tantilizing flavor to this one-pot pork chop dish.
It is easy to prepare and yet provides substantial fare fit for family or friends with its satisfying blend of meat, rice and vegetables. Good served with: Fresh green salad, crusty French bread, and peach or apple pie.
Submitted By JOHN DAVIS On 12-15-94