I had a lot of leftover porkchops from dinner yesterday. I thought "I should have saved these and made Pork Chops and Rice". Then I figured why not? I knew my rice would not be as flavorful since the pork chops didn't cook with it so I decided to spice it up with some extra flavor and this is what came of it. It is kind of spicy with the jalapeno and Ro-tel but we like it that way. You can tame it down by using plain diced tomatoes and leaving off the jalapeno if you so desire. I hope you enjoy this as much as we did. PS I didn't add any salt to the recipe, the cooked pork chops had it.
1Melt butter in a saucepan. Add bell pepper, onion, jalapeno and black pepper. Saute until it starts to get a little carmelized. Stir in garlic, ro-tel, chicken broth and the cubed meat. Bring to a boil. Let simmer a few minutes to blend flavors and heat the meat up to a safe temperature to eat.
2With broth mixture at full boil add rice and lime and stir to get it thoroughly combined. Cover, let sit for 5 minutes until liquid is absorbed. Sprinkle on chopped cilantro and use a fork to stir it in while fluffing up the rice at the same time.
3To serve, put on a plate and drizzle with salsa verde to taste. You can eat this with flour tortillas or garnish with cheese, lettuce, tomato, sour cream... You decide! I made bread yesterday and found some jalapeno salt at the grocery store so I made jalapeno toast to eat with it. Sort of like garlic toast. YUMMY