Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cups uncooked instant brown rice
- 14 oz. can ready to serve chicken broth
- 2 Tbsp. Mexican seasoning, divided
- 2 cups frozen corn, thawed and drained
- 1 green bell pepper, chopped
- 1 chopped red onion
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced
- 4 boneless pork chops, 1" thick
- 1 red bell pepper, cut into rings
- 1/3 cup salsa
- Sour cream
- Shredded Pepper Jack cheese
- Crushed blue corn tortillas
Preparation:
Mix instant rice, broth and 1 Tbsp. Mexican seasoning in large bowl and let stand 5-10 minutes until broth is absorbed. Stir in drained corn, green bell pepper, onions, garlic, and jalapeno pepper.
Sprinkle each pork chop with 1/2 tsp. Mexican seasoning and place on sprayed foil. Spoon rice mixture over each chop, then add bell pepper rings and sprinkle with remaining Mexican seasoning. Top with salsa. Fold foil over the food and seal edges using double fold.
Grill packets 6" from medium coals for about 15-20 minutes or until pork is just slightly pink in center, turning packets occasionally and rearranging on the grill.
You can also bake the packets in a preheated 450 degrees oven for about 20-25 minutes until done. Serve with more salsa, sour cream, shredded cheese, and crushed tortillas. 4 servings
