Spanish Rice & Pork Chops

This is a family recipe. My stepdad came up with it for our camping trips. It's unbelievable made over a campfire. My kids absolutely love it.

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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)

Directions:

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!