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Pork Chop 'n' Rice Casserole

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“Spanish-style rice and pork chops bake together in this easy casserole recipe. From”
1hr 5mins

Ingredients Nutrition

  • 4 pork loin chops, bone in (about 1-1/2 pounds total)
  • 2.46 ml salt
  • 1.23 ml black pepper
  • 29.58 ml vegetable oil
  • 157.80 ml long-grain white rice
  • 236.59 ml water
  • 411.06 g can diced tomatoes, jalapeno-flavored
  • 2 medium sweet green peppers, halved, seeded and thinly sliced into strips
  • 236.59 ml cheese, taco-blend shredded


  1. Heat oven to 350°F.
  2. Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.
  3. Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.
  4. Bake in oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving.

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