Mexican Pork Chops and Rice
Mexican Seasoning
2 T. chili powder, 1 T. chipotle chili powder, 1/2 T. smoked paprika, 2 tsp. ground cumin, 2 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. oregano, 1 tsp. dried cilantro,1/2 tsp. pepper, 1/4 tsp. salt. Combine and store in an airtight container.
1 1/2 C. uncooked long grain rice
2 C. chicken broth
1 C. water
4 oz. can diced green chilies
4 oz. tomato sauce (you can freeze the leftover from an 8 oz. can)
1 C. frozen whole kernel corn
3/4 C. chopped red onion
1 T. Mexican seasoning plus more for pork chops
3 large or 4 regular bone in pork chops
Add the rice, broth, water, green chilies, tomato sauce, corn, onion and 1 T. seasoning to a 10x13 casserole dish. Stir to combine. Season the pork chops with a little of the seasoning and place on top of the rice. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour.