Easy Recipe Finder
Recipe Feeder
1 cup onions chopped
1/2 cup green bell peppers chopped
2 cloves garlic minced
2 tablespoons vegetable oil
1 cup long grain rice uncooked
1/4 pound mushrooms sliced (1 1/2 cups)
1 10 1/2-ounce can chicken broth condensed
1 8-ounce can tomato sauce
3/4 cup water
1 to 2 teaspoons curry powder
1 teaspoon salt
6 pork chops
Cherry tomatoes
Parsley sprigs
Preheat oven to 325°. In a large skillet over medium heat, sauté onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes. Add rice. Cook and stir for 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder and salt. Bring to a boil and boil for 5 minutes. Pour into a 2 1/2 -quart oblong baking dish; set aside.
In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil. Arrange on top of rice.
Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender.
Garnish with tomatoes and parsley.
1/2 cup green bell peppers chopped
2 cloves garlic minced
2 tablespoons vegetable oil
1 cup long grain rice uncooked
1/4 pound mushrooms sliced (1 1/2 cups)
1 10 1/2-ounce can chicken broth condensed
1 8-ounce can tomato sauce
3/4 cup water
1 to 2 teaspoons curry powder
1 teaspoon salt
6 pork chops
Cherry tomatoes
Parsley sprigs
Preheat oven to 325°. In a large skillet over medium heat, sauté onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes. Add rice. Cook and stir for 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder and salt. Bring to a boil and boil for 5 minutes. Pour into a 2 1/2 -quart oblong baking dish; set aside.
In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil. Arrange on top of rice.
Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender.
Garnish with tomatoes and parsley.
