Pork Chop Spanish Rice
5 pork chops, 1/2 inch thick
2 Tbsp Shortening
1 tsp salt
1/2 tsp chili powder
3/4 C uncooked long grain rice
1/2 C chopped onion
1/4 C chopped green pepper
1 1lb 12 oz can (3 1/2 C)tomatoes
Trim excess fat from chops.
Slowly brown chops in melted shortening about 15 to 20 minutes; drain of excess fat.
Combine salt, chili powder, and pepper; sprinkle over meat.
Add rice, onion, and chopped green pepper.
Pour tomatoes over.
Cover and cook over low heat 35 minutes, stirring occasionally.
Til rice and meat are tender.
Pairs Well With
A Better Homes and Gardens Recipe, My mom made this when I was growing up, then gave me the cookbook it was in so I still make it and its a family favorite.