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.