What you need:
- 1 to 2 boxes Spanish Rice
- 1 to 2 cans diced tomatoes
- Pork chops, I prefer breakfast chops.
- Shredded cheddar cheese (or whichever you prefer)
|Depending on how you want to do your meal, who you are cooking for and what type of pork you got...you can leave them as full chops or cube them. I like to cube them because it's easier to do before cooking then afterwords for my kids.|
|Melt 2 tbsp. butter over medium-high heat in a skillet.|
|In another skillet, coated with a little olive oil, cook pork until no longer pink.|
|The old pkg of Rice-a-Roni had you brown your vermicelli. This package did not, but I still cooked it the same way I used to. You may have to just cook the rice according to the pkg, adjusting this recipe as you go.|
|Add 2 cups of water, seasoning packet, and 1 can diced tomatoes for each box of rice (Again all according to the old directions on the Rice-a-Roni pkg). Bring to a boil.|
|Add pork to the mix and cover. Reduce heat and cook for 15 to 20 minutes, or until rice has absorbed all juices and is tender.|
|Top with cheese and serve!|
Another thing that I really love to do with this recipe (and another reason I like to cube up the pork) is use leftovers for breakfast the next morning! Cube some potatoes, season and fry in a skillet. Scramble up a couple eggs and then mix about a cup of the leftovers per 2 eggs and heat until warm all the way through. Top with cheese. Mmmmm!! It's absolutely mouth-watering!