Pork Chops with Mexican Rice

Prep

15-30 mins

Total

45 min

Servings

4 Servings


Ingredients

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


Instructions

Step 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.

Step 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 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.

Step 3

Serve chops over rice; top with VELVEETA sauce.