Mom's Spanish Rice and Pork Chops

5
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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make Mom's Spanish Rice and Pork Chops

Step-by-Step

  • 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.

Printable Recipe Card

About Mom's Spanish Rice and Pork Chops

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