1 pound pork loin
water
1 (10 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can condensed cream of mushroom soup
1 (8 ounce) can condensed cream of mushroom soup
1 (2 pound) loaf white rice, cooked
Place pork loin in a large stockpot or Dutch oven. Bring to a boil over medium heat, reduce heat and simmer for 1 minute. Add water; heat just to a simmer, stirring constantly. Reduce heat to medium-low, and stir in the chicken soup, cream of chicken soup, cream of mushroom soup and cream of mushroom soup. Mix thoroughly. Bring to a boil, reduce heat and simmer for 2 minutes.
Add rice in a single layer, stirring constantly. Pour the liquid mixture over pork and rice and stew for 1 1 hour. (Note: You can add chicken soup and rice as needed to make the pork stand out.)