Pork Chop & Spanish Rice Bake from Campbell's Kitchen Prep Time: 5 min. Bake Time: 45 min.
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1 cup water 1 cup frozen whole kernel corn 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 1/2 teaspoon dried thyme leaves, crushed 4 boneless pork chops, 3/4-inch thick (about 1 pound) 1. Stir the soup, water, corn, rice, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish. 2. Bake at 375° F. for 45 minutes or until the pork is cooked through and the rice is tender. Ingredient Note: For saucier rice, increase the water to 1 1/3 cups. Makes: 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
