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Quickie Spanish Rice and Pork Loin Chop

Instant rice and canned tomatoes with green chilies make this delicious pork chop supper, fast and easy.

How many servings?

From kitchen to table in 30 minutes.

olive oil
boneless pork loin chops
garlic salt
green bell pepper
red bell pepper
fresh cilantro
instant rice
canned diced tomatoes with green chilies, undrained
garlic French bread

Quickie Spanish Rice and Pork Loin Chop


  1. Pour olive oil into a skillet and add pork loin. Sprinkle with pepper and garlic salt and cook over medium heat.
  2. Dice onion, peppers and cilantro and set aside.
  3. In a shallow pan with a lid, combine instant rice, water and canned tomatoes. Heat on high to boiling, reduce heat to low, add chopped vegetables and cover.
  4. Turn chops and sprinkle again with pepper and garlic salt. If chops are thick, cover to cook through to the center.
  5. Heat bread according to package directions.
  6. When rice has cooked for 15 minutes, uncover. Turn heat up to medium and continue cooking until all the moisture has been absorbed.
  7. Smother pork loin with rice and serve with hot bread.
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