"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spanish Rice and Porkchops Recipe

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This recipe for Spanish Rice and Porkchops, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lillian Klassoff

Category:
Category:

Ingredients:  
Ingredients:  
6 - 8 butterfly pork chops, medium thickness
l medium onion
1 cup celery
1 green pepper
1 colored pepper
2 cups Minute rice
1 can tomato soup
1 can tomato paste
Pepper & salt to taste.
2 cups water

Directions:
Directions:
In large fry pan brown chops, remove from pan and add the diced onion, celery and peppers. Saute until they are tender.
Add the rice along with 2 cups of water, stir, then add the tomato
soup and paste, pepper and salt. Simmer for 10 minutes. If too stiff, you can add tomato juice or a little more water.
Put in baking dish or roaster. Arrange browned chops on top of rice mixture. Cover and bake for 45 minutes at 400F

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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