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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 350. | 2. In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender. | 3. While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside. | 4. In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil). | 5. When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat. | 6. While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well. | 7. Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
jalapeno pepper	3			4.8938	1.0969	0.1536	0.0624
onion	1 1/2	1/2		66.0	15.411	1.815	0.165
garlic clove	4 -5			-	-	-	-
green bell pepper	1			-	-	-	-
pork chop	6 -8		cut boneless cut	0.0	0.0	0.0	0.0
rice	3	cups	uncooked	2106.0	464.139	38.6685	3.3930000000000002
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cheese	1	cup	grated	476.55	3.159	28.89	38.799

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.