Mexican Pork Chops and Rice

poniedziałek, 17 lutego 2014

Mexican Pork Chops and Rice

Time: 40 mins


  • 2 (28 ounce) cans diced tomatoes
  • 3 jalapeno peppers
  • 1 1/2 medium onions
  • 4 -5 garlic cloves
  • 1 green bell pepper
  • 6 -8 thin cut boneless pork chops, cut into strips
  • 3 cups uncooked Minute Rice
  • 1 tablespoon vegetable oil
  • 1 cup grated cheese (cheddar or monterey jack)


  • 1 Pre-heat oven to 350.
  • 2 In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
  • 3 While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
  • 4 In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
  • 5 When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
  • 6 While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
  • 7 Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.

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