Pork Chop Spanish Rice

By Addie

A Better Homes and Gardens Recipe, My mom made this when I was growing up, then gave me the cookbook it was in so I still make it and its a family favorite.

Ingredients

• 4 pork chops, 1/2 inch thick
• 2 Tbsp shortening
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1 dash Pepper
• 3/4 cup uncooked long grain rice
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 1-lb, 12-oz can tomatoes (3 1/2 cups)

Preparation

Step 1

Trim excess fat from chops.

Slowly brown chops in melted shortening about 15 to 20 minutes; drain of excess fat.

Combine salt, chili powder, and pepper; sprinkle over meat.

Add rice, onion, and chopped green pepper.

Pour tomatoes over.

Cover and cook over low heat 35 minutes, stirring occasionally.

Til rice and meat are tender.
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RECIPE REVIEWS

Thanks for publishing this recipe. It is one of my favorites and the page in my Better Homes and Gardens cookbook has disappeared. This was my first cookbook given to me by mother when I finished grad school and moved into my first apartment. Thanks again.

I too!! am so happy to finally locate this recipe. I used to make it often when first married and hardly had a food budget. This was so good. I saved the recipe, but lost it in recent years. I like to mix up the rices with brown, barley, and wild rice, using only about 1/3 white. I would also use olive oil in place of shortening. And a little grated parmesean or romano. Thanks so much for posting.

Excellent! This was probably one of the first things I ever made as a kid. The cookbook didn't survive, but my memories of the dish sure did. I was really happy to see this again. It's great with either pork or lamb.