Pork Chops With Mexican Rice Recipes

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.

Steps:

• Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
• Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
• Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Pre-heat oven to 350.
• In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
• While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
• In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
• When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
• While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
• Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
• Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
• Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a Dutch over over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes. Add rice; cook until coated in oil, about 3 minutes. Add broth, tomatoes, Southwest seasoning, salt, and pepper. Stir well and bring to a boil. Add lime juice and stir well. Cover with lid.
• Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
• Heat a skillet over medium-high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
• Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.

Steps:

• Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.