Pork Chop 'n' Rice Casserole
Spanish-style rice and pork chops bake together in this easy casserole recipe.
Recipe from Family Circle
4 loin pork chops, bone in (about 1-1/2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
2/3 cup long-grain white rice
1 can (14.5 ounces) jalapeno-flavored diced tomatoes
2 medium sweet green peppers, halved, seeded and thinly sliced into strips
1 cup shredded taco-blend cheese
Heat oven to 350 degrees F.
Bake in 350 degree F oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving. Makes 4 servings.
Per Serving: cal. (kcal) 508, Fat, total (g) 23, chol. (mg) 87, sat. fat (g) 8, carb. (g) 39, fiber (g) 3, pro. (g) 35, sodium (mg) 1034, Percent Daily Values are based on a 2,000 calorie diet
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