Pork Chops with Spanish Rice
A true one-pot meal with loin chops and rice seasoned perfectly and cooked quickly in the Instant Pot!
Servings: 4 servings
Calories: 387kcal
Ingredients
- 1 TBPS oil
- 4 loin pork chops boneless
- 1-2 teaspoon cumin use the lesser amount if you don't care for cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon smoked paprika
- 1 cup water
- 1 16 ounce can of tomatoes use stewed, chopped, or fire roasted
- 2 Tablespoons chopped cilantro
- 1 cup rinsed white rice
- 2 Tablespoons butter
Instructions
- turn on the Instant Pot to saute and add the oil to the cooking pan
- let it heat while you prep the chops
- mix the seasonings from cumin through the paprika together
- sprinkle the chops with seasonings
- when the oil is hot, shake off the excess seasoning from the chops, brown the chops in the Instant Pot
- while the chops are browning take the time to make sure you've rinsed the rice so the water runs clear, put it in a sieve and rinse until the water is clear. This step is so important to keep the rice from sticking.
- when they're browned remove to a plate
- add the water to the Instant Pot and scrape up the browned bits, really work on this step to keep the rice from sticking and burning
- add any leftover seasonings, tomatoes, cilantro, and butter, to the pot, stir to combine and let it come to a boil
- add the chops
- then pour in the rice on top of the chops, do not stir it
- put the lid on the Instant Pot, set the knob to seal, press cancel, then set it for manual for 4 minutes
- once the pot signals that it's done let it natural release for 10 minutes
Nutrition
Serving: 1g | Calories: 387kcal | Carbohydrates: 28g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 857mg | Potassium: 897mg | Fiber: 3g | Sugar: 5g | Vitamin A: 708IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 4mg