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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I like to make this during the week. Quick to make and full flavor. Ingredients:
1 (15 ounce) can chicken broth |
2 tablespoons taco seasoning, divided |
2 cups uncooked instant rice |
4 boneless pork loin chops (approx 1 pound) |
1/2 bell pepper, chopped |
1/4 cup green onion, sliced and divided |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can whole kernel corn, drained |
1 1/2 cups shredded part-skim mozzarella cheese |
sour cream, sliced black olives, salsa, cilantro, optional garnishes |
Directions:
1. Preheat oven to 450 degrees.
2. Place uncooked rice in bottom of 9x9 baking dish or casserole dish with a lid. Sprinkle 1 tablespoon taco seasoning over rice.
3. Place pork chops on rice; sprinkle chops with remaining 1 tablespoon seasoning. Arrange green pepper slices and 1/2 the sliced green onions over pork chops.
4. Drain corn, drain and rinse black beans; spoon beans and corn on pork chops; pour chicken broth over all ingredients.
5. Cover and bake 20-30 minutes or until pork is cooked through. Remove cover and sprinkle with shredded cheese; return to oven and bake until cheese is melted.
6. Serve with sour cream, sliced green onions, olives, cilantro and salsa.
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