Pork Chops with Mexican Rice

www.kraftrecipes.com/recipes/pork-chops-mexican-rice-1191...

 

 

What You Need

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

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa, divided

1/4 lb. (4 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes, divided

 

 

Make It

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 (160ºF). Transfer to plate; cover to keep warm.

 

ADD rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 16 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.

 

SERVE chops over rice; top with VELVEETA sauce.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Done