Preheat oven to 350F / 180C / Gas mark 4. Brown the pork chops in a large skillet with the vegetable oil. Sprinkle with salt and pepper. In a sprayed 9"x13" baking dish, combine the water, rice, tomato sauce and taco seasoning. Arrange the browned chops over the rice and top with green pepper. Cover and bake for one hour.
To bake on serving day: brown the pork chops. Cool and place in a freezer container or bag. In a separate ziptop bag, place the rice, water, tomato sauce and taco seasoning. Stir well and seal. Seal cheese and pepper in separate bags. Label all bags and freeze.
Freezing and Baking Directions: Pre-Baked Casserole - Remove from oven and cool. Place in a 2 gallon freezer bag. Put shredded cheese in a small bag and attach to casserole dish. To serve, thaw casserole and bake at 350F / 180C / Gas mark 4 for 15 minutes. Sprinkle on cheese and return to oven for 15 minutes.
Non-Baked Meal - To serve, thaw all bags. Pour contents of rice bag in sprayed 9x13 casserole. Arrange chops over rice. Sprinkle on peppers. Bake at 350 degrees for one hour. Top with cheese and bake an additional 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1282g)|
|Recipe Makes: 4|
|Calories from Fat: 388 (40%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 235.6mg||73 %|
|Sodium 5013.8mg||173 %|
|Potassium 3970.7mg||104 %|
|Total Carbohydrate 66.9g||20 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 52.3g|
|Protein 82.2g||117 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 962
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