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Spanish Rice with Pork Chops

Made With:


*Chicken or turkey breast could be substituted.

Total Time


Serving & Size

pork chop, 4 oz/110 g; rice, 1 cup/250 mL

Bell peppers, sweet onions, and Campbell’s® Reduced Sodium Tomato Soup help to create a flavourful rice that serves as a great accompaniment to your grilled pork chops.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 2 tbsp 30  mL
Array 2 qt L
Array 1 1/2 qt 1 1/2  L
1. In large stockpot, heat oil over medium-high heat; add onions and peppers and sauté 6-7 minutes or until slightly softened. Add garlic, and cook 3 minutes. Stir in rice and continue cooking 3-4 minutes, stirring often.
Weight Measure
Array 2 tbsp 30  L
Array 7 1/2 cups 1 9/10  L
2. Transfer rice mixture to a full-size (12 x 20 x 3 in”) hotel pan. that has been sprayed with non-stick cooking spray.
Weight Measure
Array 48 oz can 1 9/25  L can
Array 2 qt L
Array 1/2 tsp mL
3. In a soup pot, whisk together Campbell’s Reduced Sodium Tomato soup, water, ground red pepper and bring to a slow boil.
Weight Measure
Array 1 cup 250  mL
4. Pour soup mixture over rice. Cover pan and bake in 350°F (180°C) conventional or 325°F (165°C) convection oven 40-45 minutes or until the rice is tender and all liquid has been absorbed. Let rice rest at least 15 minutes. CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Weight Measure
Array 24 x 4 oz 24  x 110 g
5. Just before serving, stir in parsley.
6. To serve: Serve 1 cup (250 mL) rice with one 4 oz (110 g) pork chop.


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