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Pork Chops with Mexican Rice

Prep

15-30 mins

Total

45 min

Servings

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.

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
1/4
lb
(4 oz.)VELVEETA® 2% Milk Original Cheese, cut into 1/2-inch cubes, 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.

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