Ingredients
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1 (15 ounce) can chicken broth
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2 tablespoons taco seasoning, divided
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2 cups uncooked instant rice
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1/2 bell pepper, chopped
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can whole kernel corn, drained
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1 1/2 cups shredded part-skim mozzarella cheese
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sour cream, sliced black olives, salsa, cilantro, optional garnishes
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1/4 cup green onion, sliced and divided
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4 boneless pork loin chops (approx 1 pound)
Instructions
- Preheat oven to 450 degrees.
- Place uncooked rice in bottom of 9x9 baking dish or casserole dish with a lid. Sprinkle 1 tablespoon taco seasoning over rice.
- 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.
- Drain corn, drain and rinse black beans; spoon beans and corn on pork chops; pour chicken broth over all ingredients.
- 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.
- Serve with sour cream, sliced green onions, olives, cilantro and salsa.