Spanish Rice And Pork Chops Food

SPANISH CRISPY PORK CHOPS WITH RICE

Steps:

• Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
• Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
• Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

PORK SPANISH RICE

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

SPANISH PORK AND RICE

Steps:

• In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro.
• Cover; cook on Low heat setting 5 to 7 hours.
• Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro.

PORK CHOP SPANISH RICE RECIPE - (3.9/5)

Steps:

• In large dutch oven brown the chops on both sides, drain. Return to pan. Sprinkle with seasonings. Add rice onions and peppers. pour in the tomatoes with liquid Cover bring to boil over high heat and reduce heat and simmer 35 to 40 minutes, stir occasionally. Continue cooking until rice is tender.

MOM'S SPANISH RICE AND PORK CHOPS

Steps:

• 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.

PORK CHOP SPANISH RICE

Steps:

• 1. Trim excess fat from chops. Slowly brown chops in melted shortening about 15-20 mins, drain off excess fat.
• 2. Combine salt, chili powder, and pepper; sprinkle over meat. Add rice, onion and chopped green pepper. Pour tomatoes over.
• 3. Cover and cook over low heat 35 minutes stirring occasionally until rice and meat are tender.
• 4. Can top with cheese ( I don't) Serve and enjoy

SPICY SPANISH PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Sprinkle salt and pepper on pork chops.
• Brown pork chops in 2 tbl of the butter in a sautee pan.
• Remove pork chops from pan and set aside.
• Add remaining 2 tbl of butter to pan.
• Add orzo and sautee until slightly browned.
• Add rice to pan, stir and remove from heat.
• Pour rice on the bottom of a lightly greased 13x9 baking dish.
• Place pork chops on top of rice.
• Scatter sliced onions and peppers over the pork chops.
• Combine remaining ingredients in a bowl and pour over pork chops.
• Cover baking dish with foil.
• Bake for 50-60 minutes until rice is done.

PORK CHOPS AND SPANISH RICE

Steps:

• Wipe chops with damp paper towel and trim off all fat.
• Rub the inside of a large pot with fat from the pork chops.
• Brown the chops in the pot and remove as they are browned.
• Pour off fat.
• Place 3 chops in the bottom of the pan.
• Top with half of the onion slices and green pepper strips.
• Repeat with the rest of the chops, onions and green pepper strips.
• In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
• Pour over chops.
• Sprinkle raw rice around meat.
• Cover and bring to a boil.
• Reduce heat and simmer for 1 hour.

MARY ANN'S PORK CHOPS AND SPANISH RICE

Steps:

• Add water to tomatoes to equal approximately double than the amount of rice that you are making.
• Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
• Lay pork chops on top.
• Salt and pepper to taste.
• Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.

PORK CHOPS WITH SPANISH RICE

Steps:

• Heat oil in deep skillet or Dutch oven over medium high heat.
• Add pork chops and brown on both sides, about 5 minutes each. Remove to a plate.
• Add chili powder, paprika, onion, pepper, celery and garlic. Sauté for 5 minutes.
• Open tomatoes and drain into a bowl.
• Chop the tomatoes and drain again.
• Add drained tomatoes, Worcestershire sauce and rice to pan.
• Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).
• Pour this over the rice/vegetables in the skillet and stir well to combine.
• Lay the pork chops on top of the rice and cover.
• Reduce heat to simmer and cook until rice is done. Stir occasionally while cooking.
• When the rice is almost done, stir in peas.
• Serve from the skillet.

SPANISH RICE AND PORK CHOPS

Steps:

• 1. heat oil in a skillet, add the pork chops until just brown on both sides. remove from heat and dump any left over oil. set port chops on plate.
• 2. prepare rice a roni according to directions, before covering for 20 min,add the pork chops back in. Pork will be done when rice is.

SPANISH PORK CHOPS AND RICE

Steps:

• Brown chops in oil over medium-high heat, about 8 minutes.
• Remove.
• Add onions and green pepper to pan; cover and cook 3 minutes.
• Add tomato, garlic, spices, salt and rice and stir 1 minutes.
• Add stock, cover and simmer 5 minutes.
• Add chops and any accumulated juices.
• Cover and cook until rice is done and chops are cooked through, about 20 minutes.
• Sprinkle with olives and parsley.

SPANISH RICE & PORK CHOP BAKE

Steps:

• 1. While your cooking your white rice start frying out your diced peppers, onions and either whole or cut up pork chops ~ when meat is browned (not fully cooked) and peppers and onions are softened add your sauce and seasonings ~ let simmer for awhile til all flavors are blended well.
• 2. After rice is cooked grease a casserole dish or spray with oil and put your rice, meat and sauce in, stir to blend ( I sometimes add a bit of shredded cheese on top )and bake until bubbles around edges, about 15-20 minutes. Serve with a salad or veggie of your choice and some fresh sour dough bread. The flavors blend and makes a tasty dish.