Ingredients

The following ingredients have 2 Servings
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup uncooked instant rice
  • 2 teaspoons Mexican seasoning
  • 1/2 cup frozen whole kernel corn (from 1-lb bag)
  • 1/4 cup chopped bell pepper
  • 2 medium green onions, sliced (2 tablespoons)
  • 2 pork boneless rib or loin chops, 3/4 to 1 inch thick (4 oz each)
  • 1 teaspoon Mexican seasoning
  • Old El Paso™ Thick 'n Chunky salsa, if desired

Instruction

  • Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray half of one side of each piece with cooking spray.
  • In 1 1/2-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 2 teaspoons Mexican seasoning; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.
  • Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place on center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets over medium heat 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.