"Fix and forget this dish, based on a package of white long-grain and wild rice mix. While it's cooking, relax a few minutes, before making a salad to accompany it. Serve with condiments of shredded coconut, peanuts, and chutney."
1, In large skillet, cook pork chops over medium-high heat, turning once, until brown on both sides, about 5 minutes. Remove to a plate.
2. Add rice and seasonings from rice mix to skillet along with water, tomatoes and their liquid, scallions, and raisins; mix well. Heat to boiling. Reduce heat low and place pork chops on top of rice. Cover and simmer 45 minutes.
I found it convenient to use canned diced tomatoes instead of the canned whole.
Made 3/19/92; at Jeff's 6/8/07
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 | ||
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Calories: 547 | ||
Calories from Fat: 168 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 122.5mg | 4 % | |
Potassium 1234.8mg | 32 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 41.4g | ||
Protein 48.9g | 70 % | |
Powered by: USDA Nutrition Database 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: 547
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