Uvich Spanish Rice
From darbar 16 years ago
- 60 minutes to make
- Serves 4
This is my mother's recipe that she used to make when I was a kid. Her mom used to make it too and called it Uvich. I'm not sure if that's how you spell it or where it came from but that's what we always called it.
Ingredients
- 4 bone-in pork chops about 3/4" thick shopping list
- 1 cup uncooked white rice (not converted) shopping list
- 1 yellow onion, chopped shopping list
- 4 cloves garlic, minced or crushed shopping list
- 2 celery stalks, diced shopping list
- 1 15 oz. can tomato sauce shopping list
- 1 small can diced tomatoes with juices shopping list
- 1 teaspoon Italian seasoning shopping list
- sprinkle of crushed red pepper flakes, or to taste shopping list
- salt and pepper to taste shopping list
- 1 15 oz. (tomato sauce can) of water shopping list
- 1 tablespoon butter shopping list
- 1 tablespoon vegetable or olive oil shopping list
- (or preferably two tablespoons Ghee to replace the butter and oil) shopping list
How to make it
- Pre-heat oven to 350
- In an Dutch Oven, heat butter and oil or ghee.
- Generously salt and pepper both sides of all chops. Brown the chops on both sides in the butter and oil (or ghee) slowly on medium heat.. After they are golden brown on both sides, remove chops from pan to a large plate. Add onions, celery and garlic to Dutch Oven and saute until soft and just starting to brown, scraping any browned bits up while stirring.
- Pour in rice, tomato sauce, diced tomatoes with juices, water, Italian seasoning, red pepper flakes, salt and pepper. Stir.
- Return chops to Dutch Oven, pushing them into the rice mixture gently.
- Cover tightly and cook in the oven for one hour.
The Rating
Reviewed by 5 people-
Thank you for sharing this family heirloom with us!
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in Joplin loved it
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