- 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
- Optional: Lime wedges and minced cilantro
- 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° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.
1 cup: 304 calories, 12g fat (6g saturated fat), 71mg cholesterol, 756mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.
- Nov 14, 2020
This tastes so much better than a Spanish rice mix! It's easy and tasty. I like to cook my rice separately beforehand, to make sure it cooks fully. Cook it in the chicken broth for flavor and just make sure your entire dish stays moist as it bakes. For a little extra spice, use fire-roasted diced tomatoes.
- Apr 9, 2020
This is seriously one of the best dinners I’ve ever had. I added peas and carrots. The lime juice really adds something.
- Mar 22, 2020
This was tasty. I did not like the pork recipe the magazine recommended, but this was very good.
- Feb 20, 2020
I use Basmati rice instead and 1 1/2 cups of broth. Also add a pinch of saffron.
- Feb 10, 2020
Solid 3 ?? until we added some refried beans and topped it with sour cream and cheese! Then it definitely hit 4 ??! Really good meal and kids loved it!
- Feb 7, 2020
Easy and healthy recipe; to give it a Southwest flavor I added 1/2 tsp of cumin and 1/2 tsp of chili powder. You could add more if you prefer more intensity.
- Jan 22, 2020
I loved this! We didn’t have have instant rice so I cooked rice. I cut the chicken broth down to 1/4 cup