My husband adores mexican food and now that we're living in the south I thought it would be a good idea to incorporate more spice in my cooking (helps to keep you cool) I found a couple spanish rice recipe's here in JAP and worked them with what I had on hand and this is what I came up with. My husband was thrilled, gave it his "Plate Licker" Seal of approval. Try it out and let me know what you think!
1In crockpot or stock pot, render the bacon on high till bacon is cooked through. Add porkchops to the bacon and saute till pork is no longer pink.
2Add rice and stir, toasting it till it's just golden (watch carefully so it doesnt burn) approximately 5 minutes
3Add Salsa, Tomato sauce, Broth (or water), peas, and seasonings and mix thoroughly.
4turn heat down to medium low and simmer, stirring occaisionally till rice has absorbed all the liquid. When I make this on stove top the rice absorbs the liquid a little faster, usually about 30 -45 minutes ... in a crock pot it will take longer... on low, aproximately 3 hours... check to make sure