Mexican Rice with Chopped Pork Loin Chops (118.3g, 4.17oz per serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
421g (8.5oz) Pork Loin Chops: Cubed2 Cups Water2 Chicken Bouillon Cubes2 TBSP Granulated Garlic (Dry)411g (14.4oz) Can Diced Tomatoes1 tsp Salt3 TBSP Granulated Sugar4 TBSP Canola Oil1/2 Medium Onion- diced2 TBSP Chili Powder2 Cups Dry Instant (5 minute) Rice
In a small pan heat two cups water and add two chicken bouillon cubes, stir until the cubes are fully dissolved and add to Large pan.
In the large pan add
diced tomatoes, diced onions, granulated garlic, sugar, salt, and chili powder.
Chop up 8.5oz cooked pork loin chop add that to the large pan, cover and cook on low for 60 minutes.
After 55 minutes spray large frying pan with non stick spray and add the canola oil and rice. Cook on medium, stirring the rice constantly for about five minutes until brown and add this to the large Pan. Continue to simmer without the lid for about 3 minutes, then cook covered for about five minutes stirring every few minutes. Let set for five minutes and serve.
Serving Size: 10-118.3g (4.17oz) servings
In the large pan add
diced tomatoes, diced onions, granulated garlic, sugar, salt, and chili powder.
Chop up 8.5oz cooked pork loin chop add that to the large pan, cover and cook on low for 60 minutes.
After 55 minutes spray large frying pan with non stick spray and add the canola oil and rice. Cook on medium, stirring the rice constantly for about five minutes until brown and add this to the large Pan. Continue to simmer without the lid for about 3 minutes, then cook covered for about five minutes stirring every few minutes. Let set for five minutes and serve.
Serving Size: 10-118.3g (4.17oz) servings
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 8.7 g
- Cholesterol: 14.0 mg
- Sodium: 488.5 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.4 g
- Protein: 6.5 g
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