EASY STOVE TOP DIRECTIONS                                                           

1. In a large skillet brown 5-6 pork chops (1/2 inch thick) in 2 Tbsp. vegetable oil, Cook covered on low heat for 10 minutes.  Remove and set aside.
2. In the skillet combine 3 cups water and Zatarain's Pork and Rice Dinner, bring to boil, stirring constantly.  Place pork chops on top of rice.
3. Simmer covered on low heat and let stand covered 5 minutes.
4. Stir rice and serve.

Makes 5 (1 Cup) Servings.

MICROWAVE DIRECTIONS                                                                 

1. In a 3 quart microwave-safe casserole dish, combine 3 cups hot water and Zatarain's Pork and Rice Dinner.  Place 5-6 pork chops on top of the rice.
2. Cover and cook on high for 12 minutes.
3. Stir, cover and cook on high 20-25 minutes* or until done, stirring occasionally.
4. Let stand covered for 5 minutes before serving.

    * Cook time may differ depending on the power of the microwave oven.

Smothered Shrimp Dinner

Ingredients

• 1 package Zatarain's® Pork & Rice Dinner Mix
• 4 Tbsp. butter or margarine
• 1 medium onion, chopped
• 1/2 cup bell pepper, chopped
• 2 cups water
• 1 cup diced tomatoes
• 1 lb peeled, deveined shrimp

Instructions »

1. Melt butter in large skillet over medium heat
   
2. Add onion and bell pepper and saute until tender
   
3. Add water, tomatoes and Zatarain's® Pork & Rice Dinner Mix
   
4. Stir thoroughly and bring to a boil, stirring constantly.
   
5. Cover and simmer for 15 minutes.  Add shrimp, return to a boil and simmer for 10-15 minutes.
   
6. Allow to stand for 5 minutes before serving

Makes 65(1 Cup) Servings.

Pork and Rice Casserole

Ingredients

• 1 package Zatarain's® Pork & Rice Dinner Mix
• 6 cups water
• 6 slices bacon
• 4 pounds ground pork
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup flour
• 3 1/2 cups half and half
• 1 (18 ounce) can ready to serve cream of mushroom soup
• 1 (8 ounce) can sliced mushrooms, drained, liquid reserved
• 1 cup slivered almonds
• 1 (2 ounce) jar diced pimento
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Instructions »

1. Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 25 minutes.
   
2. Preheat oven to 350 degrees F (175 degrees C).
   
3. Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
   
4. Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
   
5. Bake 40 minutes in the preheated oven.

Makes 12 Servings.