SPANISH PORK AND RICE
Add something tasty to your family's Spanish dinner! Enjoy this hearty slow-cooked pork and rice recipe made with Old El Paso® chopped green chiles and tomatoes.
Provided by Pillsbury Kitchens
Categories Entree
Time 5h45m
Yield 4
Number Of Ingredients 13
Steps:
- In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours.
- Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 90 mg, Fiber 3 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 8 g, TransFat 0 g
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..
Provided by Katie Zeller
Categories Pork
Time 40m
Number Of Ingredients 13
Steps:
- 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.
ROCKIN' ROAST PORK SHOULDER WITH SPANISH RICE
A delicious pork entree with flavorful rice.
Provided by Paula Deen
Categories Family Supper guys night International
Time 35m
Yield 200
Number Of Ingredients 16
Steps:
- In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.
- Cook's Note: Can keep in the refrigerator for up to 10 days.
- Preheat oven to 300 °F.
- Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
- Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
- Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 °F and let cook additional 20 minutes until desired crispness.
- In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
- Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.
SPANISH CRISPY PORK CHOPS WITH RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
- Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 940 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 28 grams, Sugar 2 grams
SPANISH PORK CHOPS AND RICE
Make and share this Spanish Pork Chops and Rice recipe from Food.com.
Provided by SharleneW
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown chops in oil over medium-high heat, about 8 minutes.
- Remove.
- Add onions and green pepper to pan; cover and cook 3 minutes.
- Add tomato, garlic, spices, salt and rice and stir 1 minutes.
- Add stock, cover and simmer 5 minutes.
- Add chops and any accumulated juices.
- Cover and cook until rice is done and chops are cooked through, about 20 minutes.
- Sprinkle with olives and parsley.
Nutrition Facts : Calories 684.8, Fat 34.9, SaturatedFat 11, Cholesterol 154.3, Sodium 354.8, Carbohydrate 39, Fiber 2.9, Sugar 5.2, Protein 51.3
SPANISH RICE AND PORK CHOPS
my mom used to make pork chops and rice but used tomato juice. It was good, I just do it the lazy way.
Provided by jan c
Categories Steaks and Chops
Time 45m
Number Of Ingredients 4
Steps:
- 1. heat oil in a skillet, add the pork chops until just brown on both sides. remove from heat and dump any left over oil. set port chops on plate.
- 2. prepare rice a roni according to directions, before covering for 20 min,add the pork chops back in. Pork will be done when rice is.
PORK CHOPS AND SPANISH RICE
This is one of the first recipes I ever served to guests. That was 30 years ago and I still make it today! This is the recipe as it was written, however sometimes I add a combo of red and green peppers, use V-8 juice instead of tomato, and add 1/4 teaspoon of garlic powder. You can also heat it up by adding a little hot sauce, or a little chopped hot pepper, or by making the mustard a spicy one. It all depends on your family's taste.
Provided by Denise in da Kitchen
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wipe chops with damp paper towel and trim off all fat.
- Rub the inside of a large pot with fat from the pork chops.
- Brown the chops in the pot and remove as they are browned.
- Pour off fat.
- Place 3 chops in the bottom of the pan.
- Top with half of the onion slices and green pepper strips.
- Repeat with the rest of the chops, onions and green pepper strips.
- In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
- Pour over chops.
- Sprinkle raw rice around meat.
- Cover and bring to a boil.
- Reduce heat and simmer for 1 hour.
ARROZ CON TOCINO (RICE WITH SALT PORK)
In Puerto Rico, rice is typically served at Thanksgiving. Arroz con gandules is standard, and this twist on classic white rice is also a favorite. Salt pork or bacon is sautéed until crisp, replacing the oil and salt that's usually added to white rice and giving this staple a decidedly porky essence. While Puerto Ricans often use a lightweight aluminum pot or caldero for rice dishes, a large, light, nonstick saucepan with a lid is a good replacement. Salt pork can vary in saltiness and funk, so rinse well and pat dry with a clean towel before dicing, and adjust the salt to taste. Do not wash the rice before cooking as it will make the rice retain moisture and become mushy. This quick, easy side dish pairs well with saucy beans, greens and stewed meats any day of the week.
Provided by Von Diaz
Categories grains and rice, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Heat a large saucepan with a lid over medium. Add salt pork or bacon, and cook, stirring often, for 7 to 10 minutes until browned and toasty, and a substantial amount of oil has released. Add garlic and sauté for 30 seconds more until fragrant, then add rice and stir until the rice is evenly coated with fat and starts to turn opaque.
- Meanwhile, bring 3 cups of water to a boil in a small saucepan or kettle.
- Add the boiling water to the rice mixture and bring to a boil, then reduce heat to medium-low. Simmer uncovered until liquid has almost completely evaporated and the surface of the rice is dotted with little bubbly volcanoes, about 7 to 10 minutes.
- When there is no more liquid bubbling up from the holes, reduce heat to low, cover and cook for 17 minutes without stirring. Remove from heat and let rest, covered, for at least 10 minutes. Taste to ensure rice is fully cooked, and let sit for 5 to 10 more minutes with the lid on if needed. Fluff with a fork, season with salt to taste and serve.
SPICY SPANISH PORK CHOPS AND RICE CASSEROLE
This is so flavorful. It is a combination of a couple different recipes and my own personal touches. We like things spicy, so use mild rotel and omit the jalapeno and tabasco if you don't want spicy. I'm going to try this with brown rice next time, I have a feeling it would be really good. I'll let you know!
Provided by HeidiSue
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Sprinkle salt and pepper on pork chops.
- Brown pork chops in 2 tbl of the butter in a sautee pan.
- Remove pork chops from pan and set aside.
- Add remaining 2 tbl of butter to pan.
- Add orzo and sautee until slightly browned.
- Add rice to pan, stir and remove from heat.
- Pour rice on the bottom of a lightly greased 13x9 baking dish.
- Place pork chops on top of rice.
- Scatter sliced onions and peppers over the pork chops.
- Combine remaining ingredients in a bowl and pour over pork chops.
- Cover baking dish with foil.
- Bake for 50-60 minutes until rice is done.
MARY ANN'S PORK CHOPS AND SPANISH RICE
Another one of my favorite recipes of my mom's. This is a great one dish meal that is inexpensive and easy to prepare. Most of my mom's cooking is done by taste and not by measurement, so adjustments should be made according to your own preferences. Enjoy!
Provided by FCR Gal
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add water to tomatoes to equal approximately double than the amount of rice that you are making.
- Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
- Lay pork chops on top.
- Salt and pepper to taste.
- Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.
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