Pork Chop Spanish Rice
|Pork chops||5 (1/2 Inch Thick)|
|Chili powder||1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Whole tomatoes||2 1⁄2 Can (25 oz) (1 No. 2 1/2 Can)|
|Green pepper rings||4|
|Shredded sharp cheese||1 Cup (16 tbs)|
Trim excess fat from chops; heat fat in heavy-skillet.
When you have about 2 tablespoons melted fat, remove trimmings.
(Or, use salad oil.) Brown chops slowly in hot fat 15 to 20 minutes; drain off excess.
Combine seasonings and sprinkle over meat.
Add rice, onion, and green pepper.
Pour tomatoes over.
Cover and cook over low heat about 35 to 40 minutes, stirring occasionally.
Add green pepper rings and continue cooking, 5 minutes longer, or till rice and meat are tender.
Before serving, sprinkle with shredded cheese.