Moms Spanish Rice And Pork Chops Recipes

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SPANISH CRISPY PORK CHOPS WITH RICE



Spanish Crispy Pork Chops with Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups frozen cooked white rice
4 thin bone-in pork chops (1/2 inch thick; about 1 1/4 pounds)
1 1/2 teaspoons Sazón seasoning
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 teaspoon ground turmeric
1 15.5-ounce can pigeon peas, drained and rinsed
1/4 cup halved green olives with pimientos
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
  • Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
  • Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 940 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 28 grams, Sugar 2 grams

SPANISH PORK CHOPS AND RICE



Spanish Pork Chops and Rice image

Make and share this Spanish Pork Chops and Rice recipe from Food.com.

Provided by SharleneW

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs pork chops (4 chops approximately 1-inch thick)
1 tablespoon olive oil
2 onions, sliced
1 green bell pepper, cut into chunks
1 tomatoes, cut in wedges
2 cloves garlic, minced
1/2 teaspoon turmeric
3/4 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
salt
2/3 cup rice
1 1/3 cups chicken stock
1/3 cup pitted black olives, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Brown chops in oil over medium-high heat, about 8 minutes.
  • Remove.
  • Add onions and green pepper to pan; cover and cook 3 minutes.
  • Add tomato, garlic, spices, salt and rice and stir 1 minutes.
  • Add stock, cover and simmer 5 minutes.
  • Add chops and any accumulated juices.
  • Cover and cook until rice is done and chops are cooked through, about 20 minutes.
  • Sprinkle with olives and parsley.

Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3

PORK CHOPS AND SPANISH RICE



Pork Chops and Spanish Rice image

This is one of the first recipes I ever served to guests. That was 30 years ago and I still make it today! This is the recipe as it was written, however sometimes I add a combo of red and green peppers, use V-8 juice instead of tomato, and add 1/4 teaspoon of garlic powder. You can also heat it up by adding a little hot sauce, or a little chopped hot pepper, or by making the mustard a spicy one. It all depends on your family's taste.

Provided by Denise in da Kitchen

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

6 pork chops
1 medium sliced onion
1 medium green pepper strip
1 (10 3/4 ounce) can consomme, undiluted
1 cup tomato juice
1/4 cup water
2 tablespoons prepared mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup raw rice

Steps:

  • Wipe chops with damp paper towel and trim off all fat.
  • Rub the inside of a large pot with fat from the pork chops.
  • Brown the chops in the pot and remove as they are browned.
  • Pour off fat.
  • Place 3 chops in the bottom of the pan.
  • Top with half of the onion slices and green pepper strips.
  • Repeat with the rest of the chops, onions and green pepper strips.
  • In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
  • Pour over chops.
  • Sprinkle raw rice around meat.
  • Cover and bring to a boil.
  • Reduce heat and simmer for 1 hour.

MARY ANN'S PORK CHOPS AND SPANISH RICE



Mary Ann's Pork Chops and Spanish Rice image

Another one of my favorite recipes of my mom's. This is a great one dish meal that is inexpensive and easy to prepare. Most of my mom's cooking is done by taste and not by measurement, so adjustments should be made according to your own preferences. Enjoy!

Provided by FCR Gal

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 pork chops (we generally use bone-in chops)
1/2-1 cup rice (depending on number of chops & people)
1/4 cup chopped green pepper
1/2 cup chopped onion
1 (16 ounce) can chopped tomatoes (which ever you use I would puree in the food processor) or 1 (16 ounce) can Rotel Tomatoes (which ever you use I would puree in the food processor)
salt (to taste)
pepper (to taste)
water

Steps:

  • Add water to tomatoes to equal approximately double than the amount of rice that you are making.
  • Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
  • Lay pork chops on top.
  • Salt and pepper to taste.
  • Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.

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