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
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
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