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Spanish Rice with Pork Chops

Spanish Rice with Pork Chops
Serving & Size

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

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
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.
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.
3. In a soup pot, whisk together Campbell’s Reduced Sodium Tomato soup, water, ground red pepper and bring to a slow boil.
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.
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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