Spanish Pork Chops and Rice Casserole

By McLean

Ingredients

• 5 (1/2-inch-thick) pork chops
• onion, slice for each pork chop
• mushroom cap for each chop (optional)
• 1 cup long-grain rice
• 1 (1 lb., 13 oz.) can tomatoes, or two 14 1/2 oz. cans stewed tomatoes
• 1/4 cup chopped green pepper (optional)
• 1/2 teaspoon chili powder
• 1/2 teaspoon Lawry's salt
• dash of pepper
• 1 cup shredded cheddar cheese (optional)

Details

Servings 5
Cooking time 1mins

Preparation

Step 1

Place 1 cup uncooked long-grain rice in a 9 x 13-inch baking dish. Add tomatoes, chili powder, salt and pepper. Mix well, braking up large pieces of tomato.

Arrange chops over top of rice mixture; sprinkle chops with one teaspoon Lawry's salt. Top each chop with an onion slice. Cover tightly with foil. Bake at 325 for 1 1/4 hours.

Remove foil. Sprinkle with cheddar cheese. Place a green pepper ring and mushroom crown on each onion-topped chop. Return to oven for 10 to 15 minutes longer.