Rice and beans cooked with peppers, cumin and raisins make a great accompaniment to boneless pork chops.
What You Need
Original recipe yields 8 servings
1 can (15 oz.) small red beans, undrained
2 tsp. oil, divided
8 boneless pork chop s (2 lb.), 3/4 inch thick
1/4 cup KRAFT Honey Mustard Dressing
1 small green pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1-1/2 cups long-grain white rice, uncooked
1/4 cup raisins
1/2 tsp. ground cumin
2 slices OSCAR MAYER Bacon, cooked
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Let's Make It
Drain beans, reserving liquid. Pour reserved liquid into 1-qt. measuring cup. Add enough water to reserved liquid to measure 3 cups.
Heat 1 tsp. oil in large skillet on medium heat. Add 4 chops; cook 4 min. on each side or until done (145°F). Remove chops from skillet; cover to keep warm. Repeat with remaining oil and chops.
Add dressing, peppers, onions and garlic to same skillet; cook and stir 5 min. or until vegetables are crisp-tender. Add rice; cook and stir 3 min. Add measured liquid; stir. Bring to boil; cover. Simmer on medium-low heat 15 min.
Stir beans, raisins and cumin into rice mixture; top with chops. Cover; simmer 5 min. or until liquid is absorbed, rice is tender and chops are heated through. Remove from heat. Sprinkle with bacon.
Prepare using your favorite KRAFT Dressing.
Serve with a sliced avocado and onion salad drizzled with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 3g
* 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.