Entrée

Pork Chops with Mexican Rice

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prep time

10 min

total time

45 min

makes

4 servings, 1/4 recipe (323 g) each

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photo by:

kraft

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What You Need

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

Make It

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.