March 2013:  Pork Chops & Spanish Rice

Pork Chops & Spanish Rice

1 lb. lean boneless pork chops, well trimmed
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (16 oz.) petite diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 teaspoon salt
1 cup water
1 cup instant rice, uncooked
(Note ~ For a spicy version, substitute Rotel tomatoes for the petite diced tomatoes)

Brown chops in a large, dry skillet.  Drain off fat.
Add remaining ingredients up to rice and bring to a simmer.
Add rice.
Simmer 20 minutes (adding more water if needed) until rice is tender.

Serves 4.
Great served with 
Marvelously Simple Cucumber Salad


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