Back in the day, before I knew how to cook, when processed foods were the cat's meow I loved Rice-a-Roni. Now days with 3 hungry boys, chemical consciousness and know how, I make my own. You can too. It's easy and delicious.
Spanish Rice-a-Roni Dinner-oven 350˚
8 boneless pork loin chops-if you only have bone-in by all means use them!
3 Tablespoons oil, divided
garlic granules or powder, if you use garlic salt omit salting
1/2 cup of water
1 handful of uncooked spaghetti, approximately 1 inch in diameter, broken to 1 inch lengths
2 cups white short grain rice
2 carrots, diced
2 celery stalks, chopped
2 cups chicken broth
1 cup salsa verde
1 14 oz can of petite diced tomatoes
1 Tablespoon onion powder
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon smoke paprika
1 teaspoon cumin powder
heat 1 Tablespoon oil in a heavy skillet over medium high heat when hot add 4 pork chops, salt, pepper and garlic them
brown them on both sides, you can add more seasonings on the other side if you like
when the first batch is done set them aside and repeat
meanwhile in a dutch oven heat remaining Tablespoon of oil
when hot add the rice and the spaghetti cook stirring until they just start to brown
then throw in the celery and carrot for a couple minutes
add chicken broth, salsa and tomatoes
stir in seasonings, set to simmer
meanwhile when pork chops are done browning remove from the pan and add the 1/2 cup water
scrape the pan to remove browned bits
add the water and browned bits to the rice mix, stir in
lay the pork chops on top of the rice mix cover and bake for 25-30 minutes at 350˚
if using bone in chops cook a while longer
These are great served with a dollop of sour cream or plain yogurt and a sprinkle of cilantro.
Coming soon, candied orange peel 2.0, the new and improved version.
Also be sure to check out my year long project blog, 365 In for the wrap up of the first month, details on money saved and a surprise result!
Peace and Love,