mom's spanish rice and pork chops
My mom has made this forever, but she just uses an eye to see how much spice she had to add, and/or tomato juice. It has always been a favorite of mine so I actually wrote down what I used. Surprise MOM! I did use a few different ingredients, but I liked the added zip and I know my husband loved it, because we had leftover rice a few days. Her original recipe calls for just tomato juice and chili powder, but all I had was rotel, tomato paste, and chili powder.
yield
6 serving(s)
prep time
35 Min
cook time
1 Hr
method
Bake
Ingredients For mom's spanish rice and pork chops
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2 ccooked brown rice
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6 mdpork chops
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3-4 slicebacon, cooked, crisp, crumbled
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1/2 cdiced green pepper (or add red, yellow or orange sweet peppers)
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1 mddiced onion
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1 can(10 oz) rotel mild with green chilis (or diced tomatoes)
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2 Tbsptomato paste + water, or tomato juice
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1 cwater
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1-2 tspchili powder
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1/2 tspsalt
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1/4 tspblack pepper
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1 tspgarlic powder
How To Make mom's spanish rice and pork chops
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1Pre-heat oven to 350 degrees. Cook rice, brown pork chops. -
2Fry bacon until crisp, crumble. Drain fat from pan, reserve cooked bacon until later.
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3Add green pepper, onion, rotel or tomatoes, and water or tomato juice. Let simmer for around 1/2 hour.
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4Add bacon and simmered mixture to rice and season to taste with above spices. Place in pan large enough to hold desired number of pork chops on top. (I used a 4 quart corning ware as I only cooked 2 large chops.)
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5Place browned pork chops on top of rice and bake covered for about 30 minutes. Uncover and bake another 30 minutes. You may have to add a little more tomato juice if it is too dry.
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