Mom's Spanish Rice and Pork Chops

Vickey Yott Morrissey

By
@specialtdays

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.


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Rating:

Comments:

Serves:

6

Prep:

35 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 c
cooked brown rice
6 medium
pork chops
3-4 slice
bacon, cooked, crisp, crumbled
1/2 c
diced green pepper (or add red, yellow or orange sweet peppers)
1 medium
diced onion
1 can(s)
(10 oz) rotel mild with green chilis (or diced tomatoes)
2 Tbsp
tomato paste + water, or tomato juice
1 c
water
1-2 tsp
chili powder
1/2 tsp
salt
1/4 tsp
black pepper
1 tsp
garlic powder

Directions Step-By-Step

1
Pre-heat oven to 350 degrees. Cook rice, brown pork chops.
2
Fry bacon until crisp, crumble. Drain fat from pan, reserve cooked bacon until later.
3
Add green pepper, onion, rotel or tomatoes, and water or tomato juice. Let simmer for around 1/2 hour.
4
Add 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.)
5
Place 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.

About this Recipe

Course/Dish: Rice Sides, Pork, Casseroles
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Heirloom