Fiesta Style BAKED PORK CHOPS & RICE

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth adds flavor while being lower in calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories.

Preheat the oven to 350°F.

Season the pork center cut chops with salt, black pepper, and homemade taco seasoning.

Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat.

Cook the first batch of four pork chops for about 3-4 minutes on one side, then season the top with salt, black pepper, and taco seasoning.

Flip the pork chops and cook for another 2 minutes until a nice crust forms, then remove them from the skillet and set aside.

Dice a yellow onion and add it to the same skillet, cooking for 1 minute to absorb the flavors from the pork chops.

Add 2 cups of chicken broth, 3 tablespoons of taco seasoning, one 10-ounce can of rotel tomatoes and green chilies, a pinch of salt, and a pinch of black pepper to the onions.

Stir in 1 cup of uncooked long grain basmati rice and mix well.

Spray a baking dish with nonstick cooking spray, preferably avocado oil.

Submerge the pork chops in the sauce mixture in the baking dish.

Drain half a can of corn and add it to the dish.

Dice bell peppers (any color) and sprinkle them on top of the bake.

Cover the baking dish tightly with foil and place it in the oven.

Bake for 50 to 60 minutes, checking at 50 minutes to see if the rice and pork chops are tender.

After cooking, add 1 cup of shredded colby monterey jack cheese on top and return to the oven for another 15 minutes until the cheese is melted and golden brown.

Let the dish rest for a few minutes before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens