Pork Chops with Mexican Rice

By carol gorman

Ingredients

• 4 bone-in pork chops (1-1/2 lb./675 g)
• 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 thick and chunky salsa
• 4 oz. (115 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes

Details

Servings 4
Preparation time 10mins
Adapted from kraftcanada.com

Preparation

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 (160ºF). Transfer to plate; cover to keep warm.

Add rice to 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.