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.