Pork And Rice Bombay

• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 2 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 1 c. uncooked long grain rice
• 1/4 lb. mushrooms, sliced (1 1/2 c.)
• 1 can (10 3/4 oz.) condensed chicken broth
• 1 can (8 oz.) tomato sauce
• 3/4 c. water
• 1 to 2 tsp. curry powder
• 1 tsp. salt
• 6 pork loin rib chops
• cherry tomatoes
• parsley sprigs

1. Preheat oven to 325u0b0.
2. In a large skillet over medium heat saute onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes.
3. Add rice.
4. Cook and stir for 5 minutes or until rice is clear and golden.
5. Add mushrooms, broth, tomato sauce, water, curry powder and salt.
6. Bring to a boil and boil for 5 minutes.
7. Put into a 2 1/2-quart oblong baking dish; set aside.
8. In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil.
9. Arrange on top of rice.
10. Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender. Garnish with tomatoes and parsley.
11. Makes 6 servings.

onion, green pepper, garlic, vegetable oil, long grain rice, mushrooms, chicken broth, tomato sauce, water, curry powder, salt, pork loin, cherry tomatoes, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644726 (may not work)