Ingredients for Arabian Stew
- 4 lean pork chops (about 1.5 lbs)
- 1 (28-ounce) can stewed tomatoes
- 1 ½ cups long-grain rice
- 1 green bell pepper, sliced
- 1 onion, sliced
- Juice from 1 (28-ounce) can stewed tomatoes
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cooking spray
- Water, enough to make 2 cups liquid with reserved tomato juice
- 1 cup chopped mixed vegetables (carrots, celery, etc.)
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How to Make Arabian Stew
- Preheat oven to 350°F (175°C).
- Season 4 pork chops (about 1.5 lbs total) with salt and pepper.
- Heat 1 tablespoon of cooking spray in an oven-safe skillet or large oven-safe pan over medium-high heat. Brown pork chops for 2-3 minutes per side, until lightly browned.
- Remove pork chops from the skillet and set aside.
- Drain the juice from one 28-ounce can of stewed tomatoes into a measuring cup. Reserve the juice.
- Roughly chop the stewed tomatoes and set aside.
- Add enough water to the reserved tomato juice to reach 2 cups of liquid.
- Spread 1 ½ cups of long-grain rice evenly in the bottom of the skillet.
- Arrange the browned pork chops in a single layer over the rice.
- Top each pork chop with 1 slice of green bell pepper, 1 slice of onion, and 2 tablespoons of chopped stewed tomatoes.
- Add 1 cup chopped mixed vegetables (carrots, celery, etc.) over the casserole.
- Pour the reserved tomato juice mixture evenly over the casserole.
- Cover the skillet and bake for 60-75 minutes, or until the rice is tender and the pork chops are cooked through. Internal temperature of pork should reach 145°F (63°C).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
39g
Fat
37g
Carbs
16g
