Pork And Rice Bombay

By Addie

Ingredients

• 1 cup onions chopped
• 1/2 cup green bell peppers chopped
• 2 cloves garlic minced
• 2 tablespoons vegetable oil
• 1 cup long grain rice uncooked
• 1/4 pound mushrooms sliced (1 1/2 cups)
• 1 10 1/2-ounce can chicken broth condensed
• 1 8-ounce can tomato sauce
• 3/4 cup water
• 1 to 2 teaspoons curry powder
• 1 teaspoon salt
• 6 pork chops
• Cherry tomatoes
• Parsley sprigs

Preparation

Step 1

Preheat oven to 325°. In a large skillet over medium heat, sauté onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes. Add rice. Cook and stir for 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder and salt. Bring to a boil and boil for 5 minutes. Pour into a 2 1/2 -quart oblong baking dish; set aside.

In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil. Arrange on top of rice.

Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender. Garnish with tomatoes and parsley.