Mexican Lamb Chops

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless lamb chops
• 2 (14.5 ounce) cans chopped stewed tomatoes, with juice
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (8 ounce) can red kidney beans, drained
• 1/2 cup uncooked long grain white rice
• 1 (4 ounce) can diced green chilies, drained
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• heat the oil in a skillet over medium heat. brown the lamb chops about 5 minutes on each side. remove chops from skillet and drain oil.
• mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. bring liquid to a boil. cook and stir for 1 minute, until heated through. transfer the tomato mixture to a baking dish. arrange the browned lamb chops over the mixture.
• bake covered 30 minutes in the preheated oven. uncover, and continue baking 10 minutes, until rice is tender and lamb has reached an internal temperature of 145 degrees f (63 degrees c).