Southwest Pork Packets
Ingrediënten
- 2 cups uncooked instant rice
- 1½ cups chicken broth from 32-oz carton
- 1 tablespoon Mexican seasoning
- 1 can 15.25 oz whole kernel corn, drained
- 1 small bell pepper any color, chopped (½ cup)
- 4 medium green onions sliced (¼ cup)
- 4 boneless pork rib or loin chops ¾ to 1 inch thick (about 1¼ lb)
- 2 teaspoons Mexican seasoning
- Chunky-style salsa if desired
Instructies
- Heat oven to 450°F.
- Cut 4 (18×12-inch) sheets of heavy-duty foil.
- Spray half of one side of each sheet with cooking spray.
- In large bowl, mix rice, broth and 1 tablespoon Mexican seasoning; let stand about 5 minutes or until broth is absorbed.
- Stir in corn, bell pepper and green onions.
- Sprinkle each pork chop with ½ teaspoon Mexican seasoning; place in center of sprayed half of foil.
- Spoon rice mixture over pork.
- Fold foil over pork and rice so edges meet.
- Seal edges, making tight ½-inch fold; fold again.
- Allow space on sides for circulation and expansion.
- Place packets on ungreased large cookie sheet.
- Bake 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 145°F.
- Place packets on plates.
- To serve, cut large X across top of each packet; carefully fold back foil.
- Serve with salsa.
Nutritional Information
Calories: 500 kcal
