Pork Chop Spanish Rice

1. 1

   In large Dutch oven, slowly brown the chops in heated oil. Drain off excess oil.

2. 2

   Sprinkle chops with salt, chili powder and black pepper.

3. 3

   Add the rice, onions and chopped green peppers. Pour in the tomatoes with liquid, breaking the tomatoes into pieces with a wooden spoon.

4. 4

   Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally. Add the pepper rings and cook 2 minutes longer or until the rice and meat are tender.

5. 5

   Sprinkle with the cheese.

6. 6

   Transfer to serving platter, arranging the chops and pepper rings over the top. Makes enough for 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.