Pork Chops with Mexican Rice - Kraft Recipes Top
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Pork Chops with Mexican Rice

Prep Time
Total Time

4 servings

Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.

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Make It

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  • 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.
  • 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.
  • Serve chops over rice; top with VELVEETA sauce.

Special Equipment Needed

Special Extra

Garnish each serving with 1 Tbsp. chopped fresh cilantro or green onions.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 370
Total fat 10g
Saturated fat 4g
Cholesterol 75mg
Sodium 740mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 4g
Protein 31g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from This was simple and delicious! This was simple and delicious! My husband rarely comments on a meal. He raved about this one. I used boneless pork chops...
Date published: 2010-10-01
Rated 5 out of 5 by from This was really good. This was really good. I put a little salt and pepper on the chops before cooking because I always season my meat. I then sauteed some onions before making the rice. I would suggest cutting the salsa by about half if you have someone who doesn't like really spicy food as I do as it can get to be a little to much.
Date published: 2014-03-24
Rated 5 out of 5 by from Fast, easy and delicious. Fast, easy and delicious. I used a black bean and corn salsa which I think was perfect for this dish. I will be making this often. I have also passed this recipe along to many friends and family.
Date published: 2010-10-11
Rated 5 out of 5 by from Delicious! Delicious! I've made with chicken too. I season with salt/pepper rather than chili powder/cumin. Used 1 cup minute rice & 1 1/2 cup water. Shortened cook time.
Date published: 2011-08-08
Rated 4 out of 5 by from This was wonderful and easy. This was wonderful and easy. Some members of the family didn't like it quite as much as I did but still felt it was a "keeper" recipe. I did add onions with the rice as just a personal taste thing. Everything was just so yummy! Will definitely put this on my rotation!
Date published: 2014-11-16
Rated 5 out of 5 by from I have made this recipe a couple times now, once for just my husband and I and again for my brother... I have made this recipe a couple times now, once for just my husband and I and again for my brother and his girlfriend. Everyone kept telling me how amazing is was! So easy, so yummy = score one for the good guys. :)
Date published: 2011-12-21
Rated 5 out of 5 by from Loved it! Loved it! Even my kids who are the pickiest! I used taco seas. On the chops and sauted onion in the grease. Then I added a cup of can corn when I added cheese. No leftovers tonight baby!!!!
Date published: 2011-11-16
Rated 4 out of 5 by from Tasty and simple. Tasty and simple. My kind of meal. The family likes it with or without pork chops. Makes a great side. Just had some left-over rice tonight with chili and cornbread. Very good.
Date published: 2010-11-16
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