Mexican Lamb Chops And Rice

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 (28 ounce) cans diced tomatoes
• 3 jalapeno peppers
• 1 1/2 medium onions
• 4 -5 garlic cloves
• 1 green bell pepper
• 6 -8 thin cut boneless lamb chops, cut into strips
• 3 cups uncooked minute rice
• 1 tablespoon vegetable oil
• 1 cup grated cheese (cheddar or monterey jack)

Recipe

• 1 pre-heat oven to 350.
• 2 in a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. cook over medium high heat until the peppers and onions are tender.
• 3 while the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. set aside.
• 4 in a large deep skillet fry lamb chop strips over medium heat until fully cooked and tender (no need to add oil).
• 5 when the lamb chops are fully cooked, pour the tomato mixture into a blender until liquified. pour over lamb chops in skillet, cover and simmer on low heat.
• 6 while that is simmering, cook the rice according to directions. saute the diced peppers, onion, and garlic in oil until tender. pour cooked rice into sauted ingredients and mix well.
• 7 pour rice into 13x9 baking dish, pour lamb chop mixture over rice and cover with shredded cheese. bake uncovered for 10-15 minutes.