Pork Chop & Spanish Rice Bake
It couldn't be easier to get an enjoyable dinner on the table...simply combine the ingredients in a baking dish and pop the dish in the oven. In less than an hour, you have a savory pork chop and rice dinner.
Ingredients
1.25 pounds boneless pork chop (1-inch thick chops)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 cup water
1 cup frozen whole kernel corn
0.75 cup uncooked regular long grain white rice or converted (parboiled) white rice
0.5 teaspoon onion powder
0.25 teaspoon ground black pepper
0.5 teaspoon ground cumin
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 cup water
1 cup frozen whole kernel corn
0.75 cup uncooked regular long grain white rice or converted (parboiled) white rice
0.5 teaspoon onion powder
0.25 teaspoon ground black pepper
0.5 teaspoon ground cumin
Instructions
Heat the oven to 375°F. While the oven is heating, season the pork as desired. Stir the soup, water, corn, rice, onion powder, black pepper and cumin in a 2-quart shallow baking dish. Top with the pork. Cover the baking dish.
Bake for 45 minutes or until the pork is cooked through and the rice is tender. Uncover and stir the rice (the mixture will be soupy). Cover the dish and let stand for 5 minutes (any extra liquid will be absorbed during the stand time).
Bake for 45 minutes or until the pork is cooked through and the rice is tender. Uncover and stir the rice (the mixture will be soupy). Cover the dish and let stand for 5 minutes (any extra liquid will be absorbed during the stand time).
Pork Chop & Spanish Rice Bake
It couldn't be easier to get an enjoyable dinner on the table...simply combine the ingredients in a baking dish and pop the dish in the oven. In less than an hour, you have a savory p...
Directions
Print
Heat the oven to 375°F. While the oven is heating, season the pork as desired. Stir the soup, water, corn, rice, onion powder, black pepper and cumin in a 2-quart shallow baking dish. Top with the pork. Cover the baking dish.Bake for 45 minutes or until the pork is cooked through and the rice is tender. Uncover and stir the rice (the mixture will be soupy). Cover the dish and let stand for 5 minutes (any extra liquid will be absorbed during the stand time).
Ingredients
1.25 pounds boneless pork chop (1-inch thick chops)1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 cup water1 cup frozen whole kernel corn0.75 cup uncooked regular long grain white rice or converted (parboiled) white rice0.5 teaspoon onion powder0.25 teaspoon ground black pepper0.5 teaspoon ground cumin
New Mexico Stacked Enchiladas
If you're in the mood for a little Tex-Mex...
Elegant Beef Stroganoff
Looking for an elegant dinner that's easy ...
Pork Mozzarella
With a seasoned coating, rich sauce and m...
Low FODMAP Zucchini & Eggplant Lay...
This recipe for Low FODMAP Zucchini & Egg...