Pork Chop & Spanish Rice Bake

Campbell's Pork Chop & Spanish Rice Bake Recipe

It couldn't be easier to get an enjoyable dinner on the table...simply combine the ingredients in a baking dish and pop the dish in the oven.  In less than an hour, you have a savory pork chop and rice dinner.

At a glance

Prep

5 min.

Total

50 min.

Serves

4

Bake: 45 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 cup water
1 cup frozen 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, crushed
4 boneless pork chops, 3/4-inch thick (about 1 pound)

How to Make It

  • 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.

Full Screen View

  • Ingredient Note: For saucier rice, increase the water to 1 1/3 cups.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24929

Your Recently Viewed Recipes