Tex-Mex Pork Chops and Rice Skillet

Recipe View Heat olive oil in a 12-inch skillet over medium heat. (1 minute)

Recipe View Season both sides of pork chops with taco seasoning, cumin, smoked paprika, and salt.

Recipe View Place chops in the hot skillet and cook, turning once, until browned on both sides. Remove to a plate, and keep warm. (4 minutes)

Recipe View In the same skillet, cook and stir onion and bell pepper, until the vegetables just begin to pick up a little color. Add garlic and cook until fragrant. (2.5 minutes)

Recipe View Pour in diced tomatoes and green chilies, with their juices, and stir, being sure to scrape up any browned bits on the bottom of the skillet.

Recipe View Add chili powder and black pepper to the chicken broth, and stir in.

Recipe View Add thawed corn kernels, sliced zucchini, and uncooked rice. Stir until vegetables are evenly distributed, and make sure all the rice is submerged in the cooking liquid. Bring to a boil.

Recipe View Nestle pork chops into the skillet contents, and add any accumulated juices from the chops. Cover, reduce heat to low, and simmer. (20 minutes)

Recipe View Remove cover, and continue to simmer until rice is tender and all the liquid is absorbed. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C). (5 minutes)

Recipe View Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.