Zutaten für Spicy Spanish Pork Chops And Rice Casserole
- 4 boneless pork chops (about 1 inch thick)
- Orzo Pasta
- 1 ½ cups uncooked long-grain white rice
- 4 tablespoons butter
- Rotel
- Beef Consomme
- Juice
- Salt & Pepper
- Worcestershire Sauce
- Kitchen Bouquet
- Mustard
- ½ teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- Tabasco Sauce
- Onion
- Jalapeno Pepper
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Zubereitung von Spicy Spanish Pork Chops And Rice Casserole
- Preheat oven to 350°F (175°C).
- Season both sides of pork chops generously with salt and pepper.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Brown the pork chops for 2-3 minutes per side, until golden brown.
- Remove pork chops from skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet.
- Add 1 cup of orzo pasta and sauté for 2-3 minutes, until lightly browned.
- Stir in 1 ½ cups of uncooked long-grain white rice. Cook for 1 minute, stirring constantly.
- Remove from heat.
- Lightly grease a 13x9 inch baking dish.
- Spread the rice mixture evenly in the bottom of the prepared baking dish.
- Arrange the browned pork chops on top of the rice.
- Scatter 1 medium onion, thinly sliced, and 1 bell pepper (any color), thinly sliced, over the pork chops.
- In a medium bowl, whisk together the remaining ingredients: 1 (10 ounce) can of diced tomatoes and green chilies (Rotel), undrained; ½ cup chicken broth; 1 teaspoon chili powder; ½ teaspoon cumin; ¼ teaspoon smoked paprika; 1/4 cup chopped cilantro. (Optional: Add a pinch of cayenne pepper or a dash of Tabasco for extra heat.)
- Pour the sauce evenly over the pork chops and vegetables.
- Cover the baking dish tightly with aluminum foil.
- Bake for 50-60 minutes, or until the rice is cooked through and the pork chops are cooked to an internal temperature of 145°F (63°C).
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
8g
Fat
62g
Carbs
17g
