Pork Chops and Spanish Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Leah Barker Cashman version
1 pork chop per person
1 Tbsp. rice per pork chop and 1 Tbsp. for the pot
1 Tbsp. each chopped onion and green pepper per pork chop
1-8oz. can tomato sauce mixed with 1 can water
salt and pepper
Put rice in a baking pan big enough to hold all the chops. Sprinkle with onion and green pepper. Salt and pepper pork chops and put on top of the rice and vegetables. Pour liquid over all and bake at 350-degrees for 1 hr. Check occasionally and add more liquid of necessary
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Directions: |
Directions:Mary C. Cashman Version
4 pork chops
1 C. rice
1 med. onion, chopped
1 med green pepper, chopped
salt and pepper
1-8 oz. can of tomato sauce mixed with 1 can of water
Put rice in baking pan big enough to hold all the chops. Sprinkle with onion and green pepper. Pour 3/4 of the liquid over the rice. Salt and pepper chops and put on top of the rice. Cover with remaining liquid. Bake at 350-degrees for 1 hr. until rice is cooked-adding more tomato sauce & water or tomato juice as needed. |
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Personal
Notes: |
Personal
Notes: History: This recipe was given to me by my mother-in-law, Leah Baker Cashman, who was the first graduate of the School of Home Economics at UNR. In fact, the school of Home Economics was started for her and after graduating she became a Home Extension Agent and traveled all over the state. She would go into homes and teach young ladies the newest ideas about cooking and home care. I am including two versions of this recipe. Leah's version as she gave it to me, and my version that my family cooks and enjoys to this day.
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