Monday, July 6, 2009
Mexican Pork Chops and Rice
I am a native born Texan. And although I have not lived in Texas for more than a few months of my life I seem to have an affinity for Texan/Mexican food. This is a good no-fail recipe for Mexican rice and pork chops. Sometimes I even put it in the crock pot and let it cook during church.
Onions, raw, 1/3 cup, chopped
Green Peppers (bell peppers), 1/3 cup, diced
Zucchini, 1 cup, grated and squeezed of excess water
Canned Tomatoes, 1 can
Beans, Kidney beans dark red, 1 can
White Rice, medium grain, 1/2 cup
6 Boneless sirloin pork chops
Brown pork chops briefly in a frying pan. Combine all ingredients except pork chops in a sauce pan and bring to a boil. Pour rice/bean mixture into a 9" x 13" baking dish (or crock pot). Place pork chops on top of rice/bean mixture. Cover and bake at 350 degrees for 45 to 50 minutes (in crock pot on medium for four hours).
Makes 6 servings of beans/rice (at 1 WW point per serving); count one point per ounce of pork.
Scripture of the Day: Genesis 1:26-27