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Chili Rice and Pork Chop Casserole




Source of Recipe


rgm


List of Ingredients




2 tablespoons vegetable oil
8 pork loin chops -- trimmed
salt and pepper
6 cups cooked rice
30 ounces canned tomatoes
chunky chili style
38 ounces red kidney beans -- canned drained and rinsed
1/2 cup green chili peppers -- canned drained and diced
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon dried oregano
1 cup shredded cheddar cheese



Recipe



In two large heavy skillets, heat oil over medium-high heat; add chops and brown on both sides; sprinkle with salt and pepper. Cover, reduce heat to medium-low and cook for about 10 minutes. Drain on paper towels.

Meanwhile, combine rice, tomatoes, beans, chilies, cumin, chili powder, 1/2 tsp. salt and oregano in large shallow baking dish big enough to hold mixture comfortably or two 9-inch square baking dishes. Place pork chops on top. Cover with foil and bake about 25 minutes in 350F oven or until chops are tender and rice mixture is bubbly. Sprinkle chops with cheese and bake, uncovered, for 5 minutes to melt cheese.