Spanish Rice and Pork

Patsy Holdman, B.H.S.

  • 5 -6 loin pork chops
  • 1 cup uncooked rice
  • 1 can cream of tomato soup
  • 1 medium onion, chopped
  • 1 small jar pimentos
  • 1/2 cup chopped bell pepper
  • 1/8 tsp pepper
  • 1 tsp salt
  • 1 cup water

Flour pork chops. Brown in fat. Combine remaining ingredients. Pour into buttered casserole. Place pork chops on top.

Cover and bake at 350° for 1 hour.

If rice becomes dry, add additional water.

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