Best rice ever. So richly flavored and goes so well with the pork chops, which were really tender. Big fan.
2 pork chops, bone in
1 cup rice (I used some broken rice and wild rice that I had on hand)
1 tsp beef bouillon
1 handful frozen or fresh sliced mushrooms
4 sprigs of rosemary
1 1/2 cups water
In a covered casserole dish, mix together the rice, bouillon, mushrooms, rosemary and water. Place pork chops on top. Cover and bake for about 1 hour at 350° (or until liquid is absorbed by rice). Let stand a few minutes before serving.