Spicy Spanish Pork Chops and Rice Casserole
Indulge in the bold flavors of this Spicy Spanish Pork Chops and Rice Casserole, a one-pan wonder that’s perfect for weeknight dinners or cozy gatherings. Juicy, seared bone-in pork chops are nestled into a bed of aromatic long-grain rice infused with the smoky warmth of paprika, cumin, and a kick of red pepper flakes. Vibrant bell peppers, sweet onions, and garlic elevate this dish with hearty Mediterranean-inspired flavors, while diced tomatoes and chicken broth create a rich, savory base. Baked to tender perfection in the oven, this casserole is both deeply satisfying and easy to prepare, with just 20 minutes of hands-on prep. Garnished with fresh parsley for a touch of brightness, it’s a complete meal that pairs bold spices with wholesome comfort. Perfectly balanced and packed with Spanish flair, this recipe will become your go-to for an effortless yet impressive dinner.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Bell peppers (red and green), diced
- 3 cloves Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 2 cups Chicken broth
- 1 cup Uncooked long-grain rice
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt, black pepper, and 1 teaspoon of paprika. Set aside.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion and bell peppers for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the uncooked rice, diced tomatoes (with their juices), chicken broth, paprika, smoked paprika, ground cumin, red pepper flakes, and the remaining salt. Bring the mixture to a simmer, stirring occasionally.
Nestle the seared pork chops into the rice mixture, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature should reach 145°F/63°C).
Carefully remove the skillet from the oven. Let the casserole rest for 5 minutes before sprinkling chopped fresh parsley on top.
Serve hot and enjoy your Spicy Spanish Pork Chops and Rice Casserole!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
