Pork Chop and Rice Casserole

Pork Chop and Rice Casserole

Ingredients

• 4   

  loin pork chops, bone in (about 1-1/2 pounds total)
• 1/2  teaspoon 

  salt
• 1/4  teaspoon 

  black pepper
• 2   tablespoons 

  vegetable oil
• 2/3  cup 

  long-grain white rice
• 1   can 

  (14.5 ounces) jalapeno-flavored diced tomatoes
• 2   medium 

  sweet green peppers, halved, seeded and thinly sliced into strips
• 1   cup 

  shredded taco-blend cheese
•  

 

 

Directions

 

1.

Heat oven to 350 degrees F.

2.

Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.

3.

Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.

4.

Bake in 350 degree F oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving. Makes 4 servings.