Sunday, August 12, 2012

Crockpot Southwestern Pork Chops and Rice

I decided to make this when I was wanting to serve pork chops, but without baking or frying them. It is just too hot nowadays to bother using the oven or stove top! This is an all-in-one meal and is easy to make. Delicious too! Serves 6.

1.5 pounds pock chops (I like to use thin cut boneless)
1 can red beans, drained
2  cups rice
1 can diced tomatoes with fire roasted chiles (I used Tex-Mex blend)
1/2 cup water
1 onion, sliced
1 bell pepper, seeded and sliced (any color)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder

Spray crock with nonstick spray.

Mix together the red beans, rice and tomatoes in bottom of the crock. Add water and stir. Layer the onion and bell pepper on top of the mixture.

Mix the onion powder, garlic powder, paprika and chili powder in a small bowl and sprinkle over both sides of the pork chops, rubbing it in to coat evenly. Arrange pork chops over the onion and bell pepper. Cover with the lid and cook for 8 hours on low, 6 hours on high.

Only 7 points per serving! Great tasting and good for you! Plus so easy to prepare! Big plus for busy mamas.

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