Pork Chops with Spanish Rice
This is an easy, skillet dinner…. everything cooked together. I use brown Basmati rice in this dish. Mine cooks in 20 minutes and I like the healthy aspect and nutty flavor of brown rice. You could substitute plain white rice or your favorite. Adjust cooking time if needed..
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Skillet
Ingredients
Scale
- 2 – 4 pork chops, depending on size, (12oz, 360gr boneless, 16oz, 480gr bone-in)
- 1 onion, chopped
- 1/2 red pepper, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 3/4 cup (15oz, 450gr) whole tomatoes
- 1 cup (6oz, 180gr) frozen peas no sauce
- 1 tsp Worcestershire sauce
- 2 tsp olive oil
- water or chicken stock, 1/4 – 1/2 cup
Instructions
- Heat oil in deep skillet or Dutch oven over medium high heat.
- Add pork chops and brown on both sides, about 5 minutes each. Remove to a plate.
- Add chili powder, paprika, onion, pepper, celery and garlic. Sauté for 5 minutes.
- Open tomatoes and drain into a bowl.
- Chop the tomatoes and drain again.
- Add drained tomatoes, Worcestershire sauce and rice to pan.
- Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).
- Pour this over the rice/vegetables in the skillet and stir well to combine.
- Lay the pork chops on top of the rice and cover.
- Reduce heat to simmer and cook until rice is done. Stir occasionally while cooking.
- When the rice is almost done, stir in peas.
- Serve from the skillet.
Notes
Frozen peas are a great addition to your freezer. They don’t need thawing before adding to dishes and are great for skillet dinners and stir-fries