Spanish Rice And Pork Chops Recipes

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SPANISH CRISPY PORK CHOPS WITH RICE



Spanish Crispy Pork Chops with Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups frozen cooked white rice
4 thin bone-in pork chops (1/2 inch thick; about 1 1/4 pounds)
1 1/2 teaspoons Sazón seasoning
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 teaspoon ground turmeric
1 15.5-ounce can pigeon peas, drained and rinsed
1/4 cup halved green olives with pimientos
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
  • Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
  • Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 940 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 28 grams, Sugar 2 grams

PORK CHOP SPANISH RICE RECIPE - (3.9/5)



Pork Chop Spanish Rice Recipe - (3.9/5) image

Provided by jeaklor

Number Of Ingredients 10

4 Pork Chop
1 Tablespoon Oil
1 Teaspoon Salt
1 Teaspoon Chili Powder
1/4 Teaspoon Pepper
3/4 Cups Rice
1/2 Cups Onion, Chopped
1/4 Cups Green Pepper
1 Can Whole Tomates
1/2 Cups Cheddar Cheese

Steps:

  • In large dutch oven brown the chops on both sides, drain. Return to pan. Sprinkle with seasonings. Add rice onions and peppers. pour in the tomatoes with liquid Cover bring to boil over high heat and reduce heat and simmer 35 to 40 minutes, stir occasionally. Continue cooking until rice is tender.

PORK SPANISH RICE



Pork Spanish Rice image

My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups cubed cooked pork
1 cup uncooked instant rice
Optional: Lime wedges and minced cilantro

Steps:

  • In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

PORK CHOPS OVER RICE



Pork Chops Over Rice image

If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

8 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1 small onion, chopped
1 package (10 ounces) frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme

Steps:

  • In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Nutrition Facts :

MEXICAN PORK CHOP CASSEROLE



Mexican Pork Chop Casserole image

Pork chops baked with Spanish rice for a unique casserole.

Provided by Kristi W

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
6 pork chops
1 teaspoon salt
1 ½ cups uncooked rice
3 cups water
1 (8 ounce) can tomato sauce, or more to taste
½ (1 ounce) package taco seasoning mix
1 red bell pepper, sliced into rings
1 cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
  • Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g

MARY ANN'S PORK CHOPS AND SPANISH RICE



Mary Ann's Pork Chops and Spanish Rice image

Another one of my favorite recipes of my mom's. This is a great one dish meal that is inexpensive and easy to prepare. Most of my mom's cooking is done by taste and not by measurement, so adjustments should be made according to your own preferences. Enjoy!

Provided by FCR Gal

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 pork chops (we generally use bone-in chops)
1/2-1 cup rice (depending on number of chops & people)
1/4 cup chopped green pepper
1/2 cup chopped onion
1 (16 ounce) can chopped tomatoes (which ever you use I would puree in the food processor) or 1 (16 ounce) can Rotel Tomatoes (which ever you use I would puree in the food processor)
salt (to taste)
pepper (to taste)
water

Steps:

  • Add water to tomatoes to equal approximately double than the amount of rice that you are making.
  • Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
  • Lay pork chops on top.
  • Salt and pepper to taste.
  • Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.

SPANISH PORK CHOPS AND RICE



Spanish Pork Chops and Rice image

Make and share this Spanish Pork Chops and Rice recipe from Food.com.

Provided by SharleneW

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs pork chops (4 chops approximately 1-inch thick)
1 tablespoon olive oil
2 onions, sliced
1 green bell pepper, cut into chunks
1 tomatoes, cut in wedges
2 cloves garlic, minced
1/2 teaspoon turmeric
3/4 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
salt
2/3 cup rice
1 1/3 cups chicken stock
1/3 cup pitted black olives, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Brown chops in oil over medium-high heat, about 8 minutes.
  • Remove.
  • Add onions and green pepper to pan; cover and cook 3 minutes.
  • Add tomato, garlic, spices, salt and rice and stir 1 minutes.
  • Add stock, cover and simmer 5 minutes.
  • Add chops and any accumulated juices.
  • Cover and cook until rice is done and chops are cooked through, about 20 minutes.
  • Sprinkle with olives and parsley.

Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3

GRANDMAN PORK CHOPS AND RICE



Grandman Pork Chops and Rice image

Boneless pork chops with Mexican-style rice. Quick and easy! Try adding a few dashes of hot sauce for a little extra heat!

Provided by Donna

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ cups water
¾ cup uncooked white rice
6 (3/4 inch thick) boneless pork chops
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
½ onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 ¼ cups water, divided
1 (10.75 ounce) can tomato soup
2 tablespoons taco sauce

Steps:

  • In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
  • Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
  • Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 42.6 g, Cholesterol 97.3 mg, Fat 13.2 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1121.7 mg, Sugar 7.2 g

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