Pork Chops With Spanish Rice
|Pork chops||6 Medium (Thick)|
|Salt||2 1⁄2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Raw rice||2 Cup (32 tbs)|
|Chili powder||2 Tablespoon|
|Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Cumin seed||1 Teaspoon|
Dust chops with 1 teaspoon salt, pepper and flour; brown well in oil.
Remove from pan.
Saute onion, green pepper, garlic and celery in fat until wilted and beginning to brown.
Add rice; saute until yellow.
Add chili powder; mix well.
Add tomatoes, remaining salt and herbs.
Cover; simmer over low heat until meat is tender.
If more liquid is needed, use tomato juice.