Tex-Mex Pork Chops and Rice Skillet

Looking for a delicious and easy dinner option that’s perfect for any occasion? Look no further than this Tex-Mex Pork Chops and Rice Skillet recipe! Packed with flavor and simple to make, this dish is sure to become a family favorite in no time.

Why You’ll Love This Recipe:

1. The combination of taco seasoning, cumin, and smoked paprika creates a mouthwatering flavor profile.
2. With just one skillet, this recipe has a quick prep time, making it ideal for busy weeknights.
3. This dish is perfect for meal prep, allowing you to enjoy leftovers for lunch or dinner throughout the week.

Ingredient Notes:

• Olive oil: Adds a rich flavor and helps prevent sticking.
• Boneless pork chops: Choose chops that are about 1-inch thick for the best results.
• Taco seasoning spice blend: Provides a savory and slightly spicy flavor.
• Cumin, smoked paprika, salt: Essential seasonings for Tex-Mex cuisine.
• Onion, green bell pepper, garlic: Aromatics that add depth to the dish.
• Diced tomatoes and green chilies: Adds a zesty kick to the skillet.
• Chicken broth: Provides moisture and flavor to the rice.
• Corn kernels, zucchini: Adds texture and color to the dish.
• Rice: Use any variety of uncooked rice you prefer.
• Optional garnishes: Flat-leaf parsley, cilantro, and lime slices add freshness to the dish.

Step-by-Step Instructions:

1. In a skillet, heat olive oil over medium heat.
2. Season pork chops with taco seasoning, cumin, smoked paprika, and salt.
3. Brown pork chops on both sides, then set them aside.
4. In the same skillet, sauté onion, bell pepper, and garlic until softened.
5. Add diced tomatoes and green chilies, chili powder, black pepper, chicken broth, corn, zucchini, and rice.
6. Nestle the pork chops into the rice mixture and simmer until the rice is cooked.
7. Serve hot, garnished with parsley or cilantro and lime slices if desired.

Helpful Tips:

• For a spicier dish, add additional chili powder or red pepper flakes.
• Swap out the pork chops for chicken breasts or thighs for a different protein option.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the skillet in the oven or on the stovetop with a splash of water to refresh the rice.

Expert Tips for the Best Results:

1. Searing the pork chops adds flavor and helps them retain moisture.
2. Use a heavy-bottomed skillet to prevent burning and ensure even cooking.
3. Stir the rice occasionally to prevent sticking and ensure even cooking.

Serving Suggestions:

Pair this Tex-Mex Pork Chops and Rice Skillet with a side of Mexican street corn salad and a cold glass of horchata for a complete meal.

Storage and Reheating Tips:

To store leftovers, transfer the skillet to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Frequently Asked Questions:

1. Can I use instant rice instead of uncooked rice?

• Instant rice can be used, but adjust the cooking time accordingly.

1. How can I make this dish vegetarian?

• Substitute the pork chops with tofu or additional vegetables for a vegetarian option.

1. Can I freeze this dish for later?

• This skillet can be frozen, but the texture of the rice may change slightly upon thawing.

1. What can I serve with this dish for a complete meal?

• Consider serving with a side of refried beans, tortilla chips, and a fresh salsa for a full Tex-Mex experience.

Conclusion:

With its bold flavors and easy preparation, this Tex-Mex Pork Chops and Rice Skillet is a must-try recipe for any Tex-Mex food lover. Give it a try and let us know how it turned out in the comments below!

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