1 can (14 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
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Let's Make It
Mix first 3 ingredients until blended.
Cook chops in large nonstick skillet on medium-high heat until evenly browned on both sides, turning once. Spread dressing mixture onto tops of chops; top with peppers. Cover; simmer 6 to 8 min. or until chops are done (145ºF), turning chops and stirring peppers after 4 min. Remove chops from skillet, reserving peppers in skillet; cover chops to keep warm.
Pour broth into 2-cup liquid measuring cup. Add enough water to broth to measure 2 cups. Add to peppers in skillet; stir. Bring to boil. Stir in rice. Remove from heat; cover. Let stand 5 min.; fluff with fork.
Serve rice mixture with chops.
Substitute 1 whole red or green pepper, cut into strips, for the mixed red and green pepper strips.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.