Pork Chops with Spanish Rice, Chicken Cacciatore

RECIPES

PORK CHOPS WITH SPANISH RICE

2 to 4 centercut pork chops,about 1⁄2-inch thick		1⁄3	cup raw long grain rice
1⁄3	cup choppedonion	1⁄2	teaspoonchili powder
1⁄4	cup choppedgreen bell pepper	1 can (141⁄2-ounces)whole tomatoes

Set skillet temperature to 350°F.Add chops and cook on first side 5 minutes. Turn chops;add onionand greenbellpepper. Cook, stirringvegetablesoccasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.

CHICKEN CACCIATORE

2 tablespoonsvegetableoil	1⁄3 cup choppedgreen bell pepper
3 to 4 pieceschicken(thighs,legs, of halvedbreasts)	1 can (4-ounces)slicedmushrooms,drained
1⁄3 cup choppedonion	1 bay leaf
1 clove garlic,minced	1 teaspoonItalianseasoning
1 can (141⁄2-ounces)peeled,diced tomatoes	Salt and groundblack pepperto taste
	Hot cookedspaghettior other pasta

Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is cooked, but not brown.Reduce temperatureto ”WARM”.Add remainingingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce over spaghetti or other pasta.

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