Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Pure Wesson vegetable oil | ||
| 1 ½ lbs. boneless pork chops (about 6 chops) | ||
| 1 c. chopped onion | ||
| 1 clove garlic, minced | ||
| 1 (14.5 oz each) can Hunt's stewed tomatoes no salt added, undrained | ||
| 1 (14 oz) can reduced-sodium chicken broth | ||
| 1 tbsp. Gebhardt chili powder | ||
| 1 ½ c. instant rice | ||
| ½ c. shredded cheddar cheese | ||
| Chopped green onion or chopped fresh parsley, optional |
Directions
- Heat oil in large skillet over medium-high heat for 1 minute. Cook pork chops 6 minutes or until internal temperature reaches 145 degrees, turning once. Remove from skillet; cover to keep warm.
- Add onion and garlic to skillet. Cook 3 minutes, or until tender. Stir in tomatoes with their liquid, broth and chili powder; bring to a boil. Stir in rice; reduce heat to low. Simmer, covered, 10 minutes, or until rice is tender.
Nutrition facts
Servings
332 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 70mg
- Sodium: 269mg
- Total Carbohydrates: 28g
- Protein: 29g
Recipe Source:
www.startmakingchoices.com.