Lamb Chop 'n' Rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 lamb loin chops, bone in (about 1-1/2 pounds total)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2/3 cup long-grain rice
• 1 cup water
• 1 (14 1/2 ounce) can diced tomatoes, jalapeno-flavored
• 2 medium sweet green peppers, halved, seeded and thinly sliced into strips
• 1 cup cheese, taco-blend shredded

Recipe

• 1 heat oven to 350°f.
• 2 season lamb chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. in a large skillet, heat oil over medium-high heat. add chops; cook until lightly browned, about 2 minutes per side. remove skillet from heat.
• 3 coat 2-1/2-quart oval baking dish with nonstick cooking spray. add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. place lamb chops on rice mixture; scatter green pepper over top. cover dish with foil.
• 4 bake in oven for 50 minutes or until rice is tender and most liquid has been absorbed. remove foil from dish; sprinkle cheese over top. bake until cheese melts, about 5 minutes. let stand 10 minutes before serving.