Mom's Spanish Rice and Pork Chops

Vickey Yott Morrissey


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.

☆☆☆☆☆ 0 votes
35 Min
1 Hr


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
1-2 tsp
chili powder
1/2 tsp
1/4 tsp
black pepper
1 tsp
garlic powder


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