Mexican Rice with Chopped Pork Loin Chops (118.3g, 4.17oz per serving)
421g (8.5oz) Pork Loin Chops: Cubed
2 Cups Water
2 Chicken Bouillon Cubes
2 TBSP Granulated Garlic (Dry)
411g (14.4oz) Can Diced Tomatoes
1 tsp Salt
3 TBSP Granulated Sugar
4 TBSP Canola Oil
1/2 Medium Onion- diced
2 TBSP Chili Powder
2 Cups Dry Instant (5 minute) Rice
In a small pan heat two cups water and add two chicken bouillon cubes, stir until the cubes are fully dissolved and add to Large pan.
In the large pan add
diced tomatoes, diced onions, granulated garlic, sugar, salt, and chili powder.
Chop up 8.5oz cooked pork loin chop add that to the large pan, cover and cook on low for 60 minutes.
After 55 minutes spray large frying pan with non stick spray and add the canola oil and rice. Cook on medium, stirring the rice constantly for about five minutes until brown and add this to the large Pan. Continue to simmer without the lid for about 3 minutes, then cook covered for about five minutes stirring every few minutes. Let set for five minutes and serve.
Serving Size: 10-118.3g (4.17oz) servings