Pork Chops and Spanish Rice
A simple Southwestern-style pork chops and rice skillet dish with tomatoes, green peppers and onions. A good busy day recipe.
1 (28-ounce) can whole tomatoes
2 tablespoons vegetable oil
4 pork chops
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon ground black pepper
3/4 cup uncooked rice
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 green bell pepper, seeded and sliced
3/4 cup shredded cheddar cheese
- Drain whole tomatoes, reserving the liquid; chop the tomatoes and set aside. Add water to the liquid to make 1 3/4 cups; set aside.
- In a skillet heat oil over medium heat. Brown pork chops on both sides, about 4 minutes; drain.
- In a small bowl combine salt, chili powder, and pepper; sprinkle over the pork chops. Add uncooked rice, onion, chopped green bell pepper, tomatoes and reserved liquid. Cover, reduce heat and simmer for 30 to 35 minutes, or until pork and rice are tender; stirring occasionally.
- Top with green bell pepper sliced into rings; cover and cook an additional 5 minutes. Sprinkle with cheddar cheese and heat until the cheese melts. Serve hot.
Makes 4 servings.