Here’s another favorite from reader Daphne: Pork Chop Spanish Rice. It’s card 13 in section 19 of One-Pot Meals in the My Great Recipes collection.
I’m guessing these days most people would want to add more than chili powder to perk this recipe up. Chili powder would be just enough for me – what about you?
Pork Chop Spanish Rice
- 4 pork chops trimmed of fat
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 3/4 cup long-grain rice
- 1/2 cup onion chopped
- 1/4 cup green pepper chopped
- 1 1 lb 4 ounce can whole tomatoes
- 5 green pepper rings
- 1/2 cup cheddar cheese grated
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, chili powder, and black pepper.
Add the rice, onions, and chopped green peppers.
Cover and bring to a boil over high heat. Reduce heat and simmer 35-40 minutes, stirring occasionally.
Add the pepper rings and cook 2 minutes 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.