| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pork chops; 1/2 inch thick |
| 2 |
tb |
Vegetable oil |
| 1 1/4 |
c |
Water |
| 2/3 |
c |
Uncooked long grain rice |
| 1/2 |
c |
Chopped onion |
| 1 |
ts |
Salt; divided |
| 1 |
|
11 oz can whole kernel corn; drained |
| 1 |
|
14.5 oz can diced tomatoes; undrained |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
In a large skillet, brown chops in oil; drain. Remove chops. Combine water,
rice, onion and 1/2 tsp of the salt in the skillet. Place pork chops over
rice mixture; top with corn and tomatoes. Sprinkle with pepper and
remaining salt. Bring to a boil. Reduce heat; cover and simmer for 20-25
minutes or until pork and rice are tender. Let stand 5 minutes before
serving.
Recipe by: Quick Cooking - Premiere Issue
Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on
Jan 24, 1998
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