SOUTHWEST PORK CHOPS & RICE

Southwest Pork Chops & Rice image

Keep this Southwest pork chop recipe in mind for a hearty 30-minute dinner. Southwest Pork Chops and Rice features rice, beans and diced tomatoes.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup each chopped green peppers and onions
4 bone-in pork chops (1-1/2 lb.), 1/2 inch thick
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 can (15.5 oz.) kidney beans, rinsed
1 can (10 oz.) diced tomatoes and green chiles, undrained
3/4 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 cups hot cooked long-grain brown rice

Steps:

Cook peppers and onions in large nonstick skillet on medium-high heat 5 min. or until crisp-tender, stirring frequently. Meanwhile, rub both sides of chops with combined seasonings.
Add chops to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Add beans and tomatoes; cover. Cook on medium-low heat 5 min.
Top chops with cheese; cook, covered, 2 to 3 min. or until chops are done (145ºF) and cheese is melted. Remove from heat. Let stand 3 min. before serving chops and vegetable mixture over rice.

Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 33 g