Wild Rice and Portabellas with Pork Chops

Chef Linda
Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Yield: Serves 4

Ingredients

1 Tablespoon vegetable oil
1 medium zucchini, diced
1 box (8 oz.) sliced portabella mushrooms
1/2 small sweet onion
2 boxes Rice a Roni Nature's Way Long Grain and Wild Rice
1 can (14.5 oz.) Hunt's Diced Tomatoes with Garlic
3 cups water
4 pork chops

Directions:

Saute zucchini, mushrooms and onions in the oil for about 5 minutes.

Empty rice and dry mix into a deep 9 x 13- inch baking dish and add tomatoes (with the juice), water and sauteed vegetables. Stir to combine. Lay the pork chops on top and cover with foil.

Bake for 30 minutes at 375 degrees F., covered. Then remove the cover and bake an additional 15 minutes or until moisture is absorbed.

Serve with a side salad and dinner is done.

Nutrition Facts

Yield: Serves 4

Approximate Nutrient Content per serving:

Calories: 471.5
Calories From Fat: 135
Total Fat: 15.2 g
Saturated Fat: 4.1 g
Cholesterol: 59.2 mg
Sodium: 1299.9 mg
Total Carbohydrates: 56.6 g
Dietary Fiber: 2.6 g
Sugars: 7.8 g
Protein: 29.1 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Be the first to comment on this recipe!

Add a Comment Login

PWS 10