Quickie Spanish Rice and Pork Loin Chop

Ingredients

• 2 teaspoons olive oil
• 4 boneless pork loin chops
• 1 dash pepper
• 1 dash garlic salt
• 2 ounces onion
• 2 ounces green bell pepper
• 2 ounces red bell pepper
• 8 sprigs fresh cilantro
• 2 cups instant rice
• 1 cup water
• 1 can canned diced tomatoes with green chilies, undrained
• 1 dash cumin
• 4 slices garlic French bread

Description

1. Pour olive oil into a skillet and add pork loin. Sprinkle with pepper and garlic salt and cook over medium heat.
2. Dice onion, peppers and cilantro and set aside.
3. In a shallow pan with a lid, combine instant rice, water and canned tomatoes. Heat on high to boiling, reduce heat to low, add chopped vegetables and cover.
4. Turn chops and sprinkle again with pepper and garlic salt. If chops are thick, cover to cook through to the center.
5. Heat bread according to package directions.
6. When rice has cooked for 15 minutes, uncover. Turn heat up to medium and continue cooking until all the moisture has been absorbed.
7. Smother pork loin with rice and serve with hot bread.

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