30-MINUTE PORK ‘N' RICE SKILLET CASSEROLE WITH TOMATOES AND HERBS
4 to 6 servings
In a large heavy skillet lightly coated with non-caloric vegetable cooking spray, brown pork loin pieces or pork chops thoroughly over moderate heat, about 2 minutes per side. Season pork pieces or each chop lightly with salt or seasoned salt and pepper, if desired, remove, and set aside. Add onion, green pepper, and celery and sauté in hot pan drippings over moderate heat for 2 minutes. Stir in thyme, if desired, bay leaf, tomatoes, rice, chicken broth, and mustard, blending well. Arrange pork pieces or pork chops over rice mixture; bring mixture to a simmer over moderate heat. Reduce temperature, loosely cover, and simmer for about 20 to 25 minutes or until pork chops are fork tender. Additional chicken broth may be added as necessary during cooking if rice becomes too dry.
Note: May use uncooked quick-cooking rice, if desired, but cooking time will decrease; add quick-cooking rice about 10 to 15 minutes before end of cooking.
Note: May use undiluted commercial chicken broth or ½ chicken bouillon cube dissolved in ½ cup boiling water as desired.
Variations: Add 8 to 12 ounces fresh mushrooms, thinly sliced, about 10 to15 minutes before end of cooking time, or 1 to 2 (4.5-ounce) can(s) (net wt.) sliced mushrooms, drained just before serving.
Omit pork loin or pork chops; use 1½ to 2 pounds boneless chicken breasts. Cook as previously directed.
301 Arboretum Place, Richmond
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