You know when you buy a pack of pork chops and you think there are more in there than there really are? But you don't notice it until you go to cook them for dinner?
It's not the first time I've done this, either because I forget that there are not enough in there when I buy them, or because I have a pack of pork tenderloin chops sitting in the freezer that need to be cooked, and are just not enough to feed everyone.
I came up with this recipe last night as I sat there staring at 6 small chops and wondering how I would feed 4 of us.
The result was a delicious, filling meal that everyone enjoyed. I paired this rice with some corn on the cob and dinner was a success.
Please keep in mind that I don't measure, I learned how to cook at a very young age with my great grandmother and she never measured.
Cheesy Pork and Veggie Rice
Pork tenderloin chops (I had 6 small ones), diced into small cubes
1 small onion, thinly sliced
salt and pepper to taste
garlic powder to taste
1 bay leaf
paprika to taste
Turmeric to taste
Small bag of mixed veggies
1 and a half cups of rice
3 cups of water
In a large skillet, add a tablespoon or two of olive oil, the onions and the bay leaf. Season with the salt and pepper, garlic powder and paprika to taste, stir well and cook on medium/high until onion is translucent.
Add the pork and cook until brown making sure it is cooked all the way through, then add in the mixed veggies. Stir and simmer for about 5 minutes.
Add the rice, stir well and pour in the water. At this point, sprinkle on some turmeric, I like my rice to look nice and yellow so I added about a teaspoon, stir. Turn the heat down to medium and cook for about 20 minutes or until the rice is to your taste. Some people like it very well done, others prefer their rice with a bit of a bite to it.
When the rice is cooked to your liking, sprinkle on some cheese, stir, place a lid on the skillet and let it sit for about 5 minutes until the cheese is melted and gooey. Enjoy!!!