Tender pork with Mexican flavorings.
Serves: 6 person(s)
Preparation Time: 15 mins
1 Tbsp all-purpose flour
2 Tbsp canola oil
2 onions, sliced
1 clove garlic, crushed
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1 1/2 cup short grain rice
3 cup reduced-sodium chicken stock
1 cup tomato juice
1 bay leaf
1/2 tsp paprika or cayenne
1/2 tsp black pepper, or to taste
1 can (15 oz) corn kernels
2 pitted olives
Heat oil in skillet and fry chops until golden brown. Remove chops, keep warm. Add onions, garlic and peppers to pan, toss until onions are just tender. Remove some of the pepper strips and reserve for garnish. Add rice to pan, toss over moderate heat about 2 minutes.
Add stock, tomato juice, bay leaf, paprika, salt and pepper with corn. Stir once then allow to come to a boil. Replace chops on rice. Cover and lower heat. Simmer about 25 to 30 minutes or until rice and pork chops are tender.
Garnish with reserved pepper strips and olives.
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