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Pork Chops with Mexican Rice
Pork Chops with Mexican Rice

Pork Chops with Mexican Rice

45 Min(s)
30 Min(s) Prep
15 Min(s) Cook
Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.
What You Need
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4 servings
Original recipe yields 4 servings
4 bone-in pork chops (1-1/2 lb.)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. canola oil
3/4 cup long-grain white rice, uncooked
1-3/4 cups water
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Let's Make It
1
Sprinkle chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145ºF). Transfer to plate; cover to keep warm.
2
Add rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
3
Serve chops over rice; top with VELVEETA sauce.
Kitchen Tips
Tip 1
Special Extra
Garnish each serving with 1 Tbsp. chopped fresh cilantro or green onions.
Nutrition
Calories
370.00
Calories From Fat
0
% Daily Value*
Total Fat 10.00g
Saturated Fat 4.00g
Trans Fat 0.00g
Cholesterol 75.00mg
Sodium 740.00mg
Total Carbohydrates 35.00g
Dietary Fibers 1.00g
Sugars 4.00g
Protein 31.00g
Vitamin A
15.00%
Vitamin C
2.00%
Calcium
20.00%
Iron
15.00%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* 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.
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