Pork Chops And Spanish Rice Recipes

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ONE-POT PORK AND RICE



One-Pot Pork and Rice image

No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (5 ounces each)
2 teaspoons canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 envelope pork gravy mix
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water

Steps:

  • In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

Nutrition Facts : Calories 391 calories, Fat 10g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 545mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

PORK SPANISH RICE



Pork Spanish Rice image

My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups cubed cooked pork
1 cup uncooked instant rice
Optional: Lime wedges and minced cilantro

Steps:

  • In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

SPANISH PORK AND RICE



Spanish Pork and Rice image

Add something tasty to your family's Spanish dinner! Enjoy this hearty slow-cooked pork and rice recipe made with Old El Paso® chopped green chiles and tomatoes.

Provided by Pillsbury Kitchens

Categories     Entree

Time 5h45m

Yield 4

Number Of Ingredients 13

2 tablespoons butter or margarine
1/2 cup chopped onion
1 small green bell pepper, chopped (3/4 cup)
2 cloves garlic, finely chopped (1 teaspoon)
1 boneless pork loin (1 lb), cut into 1-inch cubes
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (8 oz) tomato sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup uncooked regular long-grain white rice
2 tablespoons finely chopped fresh cilantro

Steps:

  • In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro.
  • Cover; cook on Low heat setting 5 to 7 hours.
  • Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro.

Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 90 mg, Fiber 3 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 8 g, TransFat 0 g

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
  • Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
  • Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

MEXICAN PORK CHOP CASSEROLE



Mexican Pork Chop Casserole image

Pork chops baked with Spanish rice for a unique casserole.

Provided by Kristi W

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
6 pork chops
1 teaspoon salt
1 ½ cups uncooked rice
3 cups water
1 (8 ounce) can tomato sauce, or more to taste
½ (1 ounce) package taco seasoning mix
1 red bell pepper, sliced into rings
1 cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
  • Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g

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

BAKED PORK CHOPS AND RICE



Baked Pork Chops and Rice image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
  • Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
  • Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g

MOM'S SPANISH RICE AND PORK CHOPS



Mom's Spanish Rice and Pork Chops image

My mom has made this forever, but she just uses an eye to see how much spice she had to add, and/or tomato juice. It has always been a favorite of mine so I actually wrote down what I used. Surprise MOM! I did use a few different ingredients, but I liked the added zip and I know my husband loved it, because we had leftover rice...

Provided by Vickey Yott Morrissey

Categories     Casseroles

Time 1h35m

Number Of Ingredients 12

2 c cooked brown rice
6 medium pork chops
3-4 slice bacon, cooked, crisp, crumbled
1/2 c diced green pepper (or add red, yellow or orange sweet peppers)
1 medium diced onion
1 can(s) (10 oz) rotel mild with green chilis (or diced tomatoes)
2 Tbsp tomato paste + water, or tomato juice
1 c water
1-2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder

Steps:

  • 1. Pre-heat oven to 350 degrees. Cook rice, brown pork chops.
  • 2. Fry bacon until crisp, crumble. Drain fat from pan, reserve cooked bacon until later.
  • 3. Add green pepper, onion, rotel or tomatoes, and water or tomato juice. Let simmer for around 1/2 hour.
  • 4. Add bacon and simmered mixture to rice and season to taste with above spices. Place in pan large enough to hold desired number of pork chops on top. (I used a 4 quart corning ware as I only cooked 2 large chops.)
  • 5. Place browned pork chops on top of rice and bake covered for about 30 minutes. Uncover and bake another 30 minutes. You may have to add a little more tomato juice if it is too dry.

PORK CHOPS WITH SPANISH RICE



Pork Chops with Spanish Rice image

This is an easy, skillet dinner.... everything cooked together. I use brown Basmati rice in this dish. Mine cooks in 20 minutes and I like the healthy aspect and nutty flavor of brown rice. You could substitute plain white rice or your favorite. Adjust cooking time if needed..

Provided by Katie Zeller

Categories     Pork

Time 40m

Number Of Ingredients 13

2 - 4 pork chops, depending on size, (12oz, 360gr boneless, 16oz, 480gr bone-in)
1 onion, chopped
1/2 red pepper, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 tsp chili powder
1 tsp smoked paprika
1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
1 3/4 cup (15oz, 450gr) whole tomatoes
1 cup (6oz, 180gr) frozen peas no sauce
1 tsp Worcestershire sauce
2 tsp olive oil
water or chicken stock, 1/4 - 1/2 cup

Steps:

  • Heat oil in deep skillet or Dutch oven over medium high heat.
  • Add pork chops and brown on both sides, about 5 minutes each. Remove to a plate.
  • Add chili powder, paprika, onion, pepper, celery and garlic. Sauté for 5 minutes.
  • Open tomatoes and drain into a bowl.
  • Chop the tomatoes and drain again.
  • Add drained tomatoes, Worcestershire sauce and rice to pan.
  • Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).
  • Pour this over the rice/vegetables in the skillet and stir well to combine.
  • Lay the pork chops on top of the rice and cover.
  • Reduce heat to simmer and cook until rice is done. Stir occasionally while cooking.
  • When the rice is almost done, stir in peas.
  • Serve from the skillet.

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.

PORK CHOPS WITH EASY MEXICAN RICE



Pork Chops with Easy Mexican Rice image

A tasty and easy 30 minute skillet pork chops and rice recipe the whole family will love. Uses your favorite salsa and features tender cheesy pork chops to round out the meal.

Provided by Easyhealth Living

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 ½ Tbsp olive oil, divided
1 lb tenderized boneless pork chops
salt and pepper
1 cup peppers, diced (any type)
2 each green onions, diced
1 cup rice
1 ¼ cup lower sodium chicken broth
¾ cup salsa, your favorite brand
½ tsp salt
½ cup cheddar cheese

Steps:

  • Add 1 Tbsp olive oil to large skillet and heat on medium.
  • Salt and pepper pork chops as desired. Brown pork chops (1-2 minutes per side) in hot oil then set aside. (Pork chops will not be fully cooked at this point.)
  • Add remaining 1/2 Tbsp oil to skillet and sauté peppers and onions 1-2 minutes over medium heat. Add rice and continue sautéing until rice is slightly browned.
  • Add remaining ingredients and stir. Place pork chops on top of rice and cover skillet. Bring rice mixture to a simmer and cook 15-20 minutes until rice is done and pork chops fully cooked.
  • Sprinkle cheese on top and allow to melt.

Nutrition Facts : Calories 323 kcal, Carbohydrate 28 g, Protein 23 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 535 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SPANISH PORK CHOP & RICE SKILLET



SPANISH PORK CHOP & RICE SKILLET image

Categories     Pork     Quick & Easy     Healthy     Simmer

Number Of Ingredients 9

One 6 oz. package Farmhouse® Spanish Rice
1 Tablespoon paprika
1 lb. pork chops, center cut, boneless
2 Tablespoons olive oil
1 cup onion, chopped
1 cup red bell pepper, diced
2 cloves garlic, finely chopped
1-1/2 cups water
One 14.5 oz. can diced tomatoes, undrained

Steps:

  • Sprinkle paprika on both sides of pork chops. In a large skillet, add olive oil and heat. Add pork chops and brown on each side on medium-high heat. Remove from skillet and set aside. Add onion, red bell pepper and garlic and cook until softened, about 5 minutes. Add water, rice, contents of seasoning packet and tomatoes. Bring to a boil; reduce heat to low-boil and cover. Cook for 15 minutes. Add pork chops; cover and cook 10 minutes more. Remove from heat. Let stand for 15 minutes, covered.

SPANISH RICE AND PORK CHOPS



Spanish Rice and Pork Chops image

my mom used to make pork chops and rice but used tomato juice. It was good, I just do it the lazy way.

Provided by jan c

Categories     Steaks and Chops

Time 45m

Number Of Ingredients 4

1/2 c canola oil
4 pork chops fat removed
1 box rice a roni spanish style-cook according to directions
1 can(s) tomatos-any flavor, use in preparing rice a roni

Steps:

  • 1. heat oil in a skillet, add the pork chops until just brown on both sides. remove from heat and dump any left over oil. set port chops on plate.
  • 2. prepare rice a roni according to directions, before covering for 20 min,add the pork chops back in. Pork will be done when rice is.

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

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