Pork Chop 'n' Rice Casserole
Spanish-style rice and pork chops bake together in this easy casserole recipe.
Prep Time:
10 mins
Total Time:
1 hr 9 mins
Servings:
Makes 4 servings.
Ingredients
-
4 loin pork chops, bone in (about 1-1/2 pounds total)
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
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2 tablespoons vegetable oil
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2/3 cup long-grain white rice
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1 can (14.5 ounces) jalapeno-flavored diced tomatoes
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2 medium-size sweet green peppers, halved, seeded and thinly sliced into strips
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1 cup shredded taco-blend cheese
Directions
1.
Heat oven to 350 degrees F.
2.
Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.
3.
Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.
4.
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.
Nutrition information
Calories 508, Total Fat 23 g, Saturated Fat 8 g, Cholesterol 87 mg, Sodium 1034 mg, Carbohydrate 39 g, Fiber 3 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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