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Main dishes

Pork Chops with Mexican Rice

Pork Chops with Mexican Rice recipe
photo by:kraft
Pork chops get a kick with a zesty, creamy, cheesy sauce. Chili powder, cumin and salsa combine for a flavor punch, while the smooth comes from—where else?—Velveeta.
time
prep:
10 min
total:
45 min
servings
total:
4 servings
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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® Thick & Chunky Medium Salsa, divided
1/4
lb.  (4 oz.) 2% Milk VELVEETA®, 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 Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

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