Spanish Rice & Pork Chops
A quick and budget friendly pork dinner - that is also great over a campfire!
This is a family recipe. My stepdad came up with it for our camping trips. It's unbelievable made over a campfire. But it’s just as good made on a stove. My kids absolutely love it. Another thing that I really love to do with this recipe (and another reason I like to cube up the pork) is use leftovers for breakfast the next morning! Scramble up a couple eggs and then mix about a cup of the leftovers per 2 eggs and heat until warm all the way through. Top with cheese. It’s one of my favorite breakfasts!
What you need:
1 to 2 boxes Rice-a-Roni Spanish Rice
1 to 2 cans diced tomatoes
1 to 2 Tbsp. unsalted butter
Pork chops, I prefer breakfast chops, chopped if desired
Shredded cheddar cheese (or whichever you prefer)
Directions:
Melt butter over medium-high heat in a skillet. Add rice from box(es) and stir until vermicelli has browned.
For each box, add 2 cups water, 1 can diced tomatoes, and seasoning packet. Bring to a boil, then reduce heat and cover. Cook for 15 minutes.
In another skillet, heat a little olive oil over medium-high heat. Season pork chops as desired and cook until no longer pink.
After rice has finished cooking, add pork chops and top with cheese. Cover and heat over low until cheese has melted, about 5 minutes.
Original Recipe
Originally Posted on Fantastical Sharing of Recipes on January 15, 2011