Memories and healthy recipes for your dinner table.

Fall Pork Chop Vegetable Stew with Left Over Fiesta Rice

Last night’s menu consisted of fiesta rice and fajitas. The rice I learned to make from a girl I met in Texas. I added the cumin. I did not know what exactly I was going to make for dinner tonight but I had a hankering for pork chops and tomatoes. For the rice I only used the juice from a can of diced tomatoes. So this dish was a great way to use the left over tomatoes and rice.

Fiesta Rice:
1 tbsp oil
1/2 cup onion, chopped really small but not minced
2 cloves garlic
1 cup rice
1/2 tsp cumin
salt and pepper
2 cups broth, beef or chicken
1/2 cup diced tomatos or juice from the tomatoes

Heat the oil in a small pot. Add the onions and garlic; cook over medium low heat until translucent. Add the rice; cook until rice becomes lightly browned and puffier, about 5 mins. Add the tomato juice and broth. Season with salt and pepper and cumin. Bring to a boil. Turn the heat down to low and simmer until rice is tender, about 30 minutes.

Pork Chop Vegetable Stew:
2 pork chops, cut into bite sized pieces
salt and pepper
1/2 flour
1 cup onion, chopped
2 celery stalks, chopped
1 large sweet potato, chopped into bite sized pieces
1 (14.5 oz) can diced tomatoes
1 cup broth, beef or chicken
2 cloves garlic, minced
Salt and Pepper

Toss the pork in the flour to coat. Heat 1 tbsp oil in a pan. Add meat in batches only browning the outside to seal the flour. Remove from pan. Add the potatoes and brown slightly. Add the celery, onions, garlic, broth, tomatoes and meat. Season with salt and pepper. Cover and simmer until the potatoes are tender and the meat is cooked through, about 40 minutes.
To serve, spoon some rice into a bowl and top with the stew.