PORK CHOPS WITH MEXICAN RICE

Pork Chops with Mexican Rice image

Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.

Provided by My Food and Family

Categories Spices

Time 45m

Yield 4 servings

Number Of Ingredients 8

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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.) 2% Milk VELVEETA, cut into 1/2-inch cubes, divided

Steps:

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.
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 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.

Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 4 g, Protein 31 g