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Pork Chop and Rice Casserole - Spanish Rice and Chops
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The flavors are wonderful. I was reluctant to try this, and now it is a family favorite.

S. Chokel


  • 1 cup (225 ml) uncooked long grain rice
  • 1-1/2 quarts (1425 ml) water
  • 2 tsp (10 ml) salt
  • 6 nice thick pork chops
  • 1 tbsp (15 ml) fat (bacon fat is excellent choice)
  • 2 green peppers, sliced in rings
  • 1 10 1/2 ounce can condensed tomato soup
  • 1/2 cup (125 ml) water
  • 1/4 tsp (1 ml) black pepper
  • Boil rice in slat water and drain.
  • Brown pork chops slightly in fat.
  • Place browned chops in the bottom of an ovenproof casserole dish.
  • Add a layer of green pepper rings, add rice and top with another layer of sliced green peppers.
  • Pour the tomato soup, which has been diluted with the 1/2 cup (125 ml) of water, over the mixture.
  • Bake at 375 degrees (200 C.) for 40 minutes.
Hint: Add a thinly sliced sweet onion to the layers for a delicious accent.

Sprinkle with grated Jack and Cheddar cheese the last 15 minutes or so of cooking if you like.

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