This Fiesta Pork Chops and Rice Bake Recipe is a One-pan dish. I love throwing everything in one big dish and dinner is done!
We have A LOT of chicken breast recipes on our blog, but I wanted to shake it up today and share one of my favorite pork chop dishes: Mexican Pork Chops and Rice.
Ingredient Notes
- Boneless Pork Chops (½ inch thick)
- Salt and Pepper
- Olive Oil
- Chicken Broth
- Tomato Sauce
- Diced Green Chilies
- Taco Seasoning
- Long Grain Rice Uncooked
- Onion
- Green Bell Pepper
- Red Bell Pepper
- Shredded Colby Jack Cheese
How to make Fiesta Pork Chops and Rice:
- Sprinkle pork chops with salt and pepper and brown pork chops in a skillet on the stove top (this will help to seal in the juices and keep your pork chops moist and flavorful as they bake in the oven).
- Dump the rest of the ingredients into a 9 x 13″ pan: chicken broth, tomato sauce, green chilies, taco seasoning, rice, and onion. Mix all together.
- Lay the pork chops on top of the rice mixture, then top chops with peppers.
- Bake for 50-60 minutes then top with shredded cheese and enjoy!
Storing and Other Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
When it comes to choosing the best pork chops for this recipe, I would recommend a boneless pork chop or a bone-in pork chop that is about 1/2″ thick. If your pork chop is thicker than that, you may need to increase the cooking time.
Thin cut pork chops (thinner than 1/2″) will most likely turn out dry; I would recommend cooking for less time if you do use this type of pork chop.
Using a thick boneless pork chop will cook a little faster than a bone-in chop, so if you do use a boneless chop, you may want to decrease the time a little bit.
When it comes to keeping the pork from drying out while baking here’s a tip: the more marbled and fatty your pork chop is, the more tender it will be after cooking.
Other Pork Chop Recipes You’ll Enjoy
- Garlic Lime Marinated Pork Chops Recipe
- Slow Cooker Pork Chops and Gravy Recipe
- Sheet Pan Baked Pork Chops and Potatoes Recipe
- Perfectly Juicy Grilled Pork Chops Recipe
Fiesta Pork Chops and Rice Bake
Ingredients
- 6 boneless pork chops, (½ inch thick)
- salt and pepper, to taste
- 2 Tablespoons olive oil
- 1¾ cups chicken broth
- 8 ounces tomato sauce, 1 can
- 4 ounces diced green chilies, 1 can
- 1.25 ounces taco seasoning, 1 packet
- 1 cup long grain rice, uncooked
- ½ onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- ½ cup shredded colby jack cheese
Instructions
- Preheat oven to 350 degrees.
- Sprinkle pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
- Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
- Place the pork chops on top of the rice mixture and top with the green and red peppers.
- Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
- (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
- Turn oven off and top with cheese.
- Let the cheese melt for a couple of minutes.
Notes
Nutrition
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Questions & Reviews