MOM'S SPANISH RICE AND PORK CHOPS

Mom's Spanish Rice and Pork Chops image

Provided by Vickey Yott Morrissey

Time 1h35m

Number Of Ingredients 12

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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.