Pork Chops with Mexican Rice

Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.

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4 bone-in pork chop s (1-1/2 lb.)

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 TACO BELL® Thick & Chunky Medium Salsa , divided

1/4 lb. (4 oz.) 2% Milk VELVEETA® , cut into 1/2-inch cubes, divided

1. 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.

2. 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 <u>each</u> 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.

3. Serve chops over rice; top with VELVEETA sauce.

Pork Chops with Mexican Rice

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