Spanish Rice & Pork Chop Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 box Near East Spanish Rice Pilaf1 cup field peas or pigeon peas (canned)1 1/4 cups water1 cup tomato sauce4 six ounce pork loin chops (boneless or bone-in your choice)4 T reduced fat cheddar cheese, shredded
Preheat oven to 350 degrees.
In a large bowl, pour rice pilaf mix, seasonings that come with it, beans, water and tomato sauce. Mix together well.
Pour mixture into a 9x13 glass baking dish. Lay porkchops over the top. Cover tightly with aluminum foil. Bake at 350 degrees for one hour or until rice looks fluffy and liquids are absorbed.
Remove from oven, remove foil and sprinkle 1T cheese over top of each pork chop. Return to oven for 5 minutes or until cheese is melted.
It's that easy. Serves 4.
You can also sprinkle with some chilis or jalapenos if you like it spicy.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
In a large bowl, pour rice pilaf mix, seasonings that come with it, beans, water and tomato sauce. Mix together well.
Pour mixture into a 9x13 glass baking dish. Lay porkchops over the top. Cover tightly with aluminum foil. Bake at 350 degrees for one hour or until rice looks fluffy and liquids are absorbed.
Remove from oven, remove foil and sprinkle 1T cheese over top of each pork chop. Return to oven for 5 minutes or until cheese is melted.
It's that easy. Serves 4.
You can also sprinkle with some chilis or jalapenos if you like it spicy.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 561.4
- Total Fat: 12.9 g
- Cholesterol: 7.5 mg
- Sodium: 1,190.4 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 5.1 g
- Protein: 57.0 g
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