Uncle Bens Wild Rice And Pork Chop Bake Food

EASY BAKED PORK CHOPS AND RICE

Steps:

• In a large baking dish, add two boxes of Uncle Ben's® Long Grain & Wild Rice, Original Recipe.
• Add season salt to pork chops.
• Sear pork chops on both sides, in a pan.
• Place pork chops over the uncooked rice.
• Deglaze the pan with 1/2 a cup of water, heat until boiling.
• Pour the boiling water from deglazed pan over the pork chops and rice.
• Pour the flavor packets from the Uncle Ben's® rice over the pork chops and rice.
• Bring the remaining water to a boil.
• Add butter to the boiling water and melt.
• Pour melted butter and water over the pork chop dish.
• Cover dish with aluminum foil.
• Bake covered at 350 for 1 hour.
• Serve and enjoy!

UNCLE BEN'S WILD RICE AND PORK CHOP BAKE

Steps:

• Season and brown pork chops on both sides, spray 9X13 pan w/ cooking spray, boil 2 c. water, in a bowl add soup, rice/season packet and boiling water. Mix and add to 9X13 pan, add pork chops, cover with foil and bake at 325* for 2hrs

PORK CHOP & RICE CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In a skillet with a small amount of oil, brown the chops seasoned with salt& pepper.
• Spray a 9x13 baking dish with non-stick spray, or coat lightly with oil and sprinkle the rice evenly over the bottom of the dish.
• Sprinkle the boullion granules and the seasoning mix from the packet over rice.
• Top rice with mushrooms and greenbeans, if desired, followed by browned chops.
• Add water and spoon undiluted soup over all.
• Cover with aluminum foil and bake for 1 - 1 1/2 hours untill rice and chops are tender.

PORK CHOPS AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Season pork chops with seasoning of your choice.
• In heavy skillet or pan heat oil and brown pork chops well, reserving drippings.
• Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well.
• Add bouillon cubes, crush and stir to dissolve.
• Add 1/4 cup water, cover and simmer 5-10 minutes or until soft.
• Grease a 9x13 pan.
• Spread rice in pan and spread vegetables over rice.
• Place pork chops on top.
• Pour cream around edges.
• Cover with foil and bake for 30 minutes.
• Uncover and bake 30 minutes more.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

PORK CHOP CASSEROLE

Steps:

• 1. Season pork chops or chicken with salt and pepper. Melt about 1 Tablespoons each, shortening and margarine in a large electric skillet and brown chops or chicken on about 325*. Set aside.
• 2. In a large bowl combine the rest of the ingredients and pour into an ungreased glass 13" x 9" baking dish. Top with the pork chop or chicken and tightly cover with foil.
• 3. Note: I always make sure that when I put the foil on, that it gets pushed or crimped down to the inside to prevent condensation from leaking over the edge of the pan. You will need all of the moisture to cook the rice.
• 4. Bake at 350* for 1 1/2 hours. If using chicken, remove the foil for the last 15 minutes of baking. You can use a little soy sauce on individual servings if you like. Enjoy! :)

MINNESOTA PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
• Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.