| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Mexican |
Home2 |
1 |
servings |
INGREDIENTS
| 6 |
|
Pork chops |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Long grain rice – uncooked |
| 8 |
oz |
Tomato sauce |
| 2 |
tb |
Taco seasoning mix |
| 1 |
md |
Green pepper – chopped |
| 1 |
c |
Cheddar cheese – shredded |
INSTRUCTIONS
Directions: Brown the pork chops in a large skillet with the vegetable oil.
Sprinkle with salt and pepper. In a sprayed 9x13 baking dish, combine the
water, rice, tomato sauce and taco seasoning. Arrange the browned chops
over the rice and top with green pepper. Cover and bake at
350 degrees for one hour.
To bake on serving day, brown the pork chops. Cool and place in a freezer
container or bag. In a separate ziptop bag, place the rice, water, tomato
sauce and taco seasoning. Stir well and seal. Seal cheese and pepper in
separate bags. Label all bags and freeze. Serves four.
Freezing and Baking Directions: Pre-Baked Casserole - Remove from oven and
cool. Place in a 2 gallon freezer bag. Put shredded cheese in a small bag
and attach to casserole dish. To serve, thaw casserole and bake at 350
degrees for 15 minutes. Sprinkle on cheese and return to oven for 15
minutes. Non-Baked Meal - To serve, thaw all bags. Pour contents of rice
bag in sprayed 9x13 casserole. Arrange chops over rice. Sprinkle on
peppers. Bake at 350 degrees for one hour. Top with cheese and bake an
additional 15 minutes.
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