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Pork Spanish Rice Recipe

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My family wasn't fond of pork roast until I used it in this yummy casserole.—Betty Unrau, MacGregor, Manitoba

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Pork Spanish Rice Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups cubed cooked pork
1 cup uncooked instant rice

Directions

In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until rice is tender and liquid is absorbed. Stir before serving. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 304 calories, 12 g fat (6 g saturated fat), 71 mg cholesterol, 756 mg sodium, 29 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Pork Spanish Rice in Casserole Cookbook , p94

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