Mexican Pork Chops and Rice Bake Recipe

Mexican Pork Chops and Rice all baked together in one pan - dinner can not get any easier! This dish is flavorful and comes together in a matter of minutes, making it a perfect pork chop recipe in our book.

One-pan dishes are my favorite – 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.

How to make Mexican 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!

What kind of pork chops are best?

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.

how to keep pork chops from drying out

Pork chops tend to have a reputation of being dried out. The secret to slow cooker pork chops is to be sure to not overcook them.

I recommend checking these pork chops after 50 minutes of cooking. You will want to be sure that the pork chops are cooked thoroughly and that the rice is done as well.

The FDA recommends that the internal temperature of a pork chop should be 145 degrees F, but know that the pork chops temperature will continue to rise for a few minutes after removing from oven.

I would highly recommend getting a simple meat thermometer if you don’t have one. It makes cooking any type of meat so easy and you will always know that it is the perfect temperature. I use it for every grilling recipe I make!

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More of our favorite pork chop recipes:

Serves: 6

Fiesta Pork Chop and Rice Bake Recipe

10 minPrep Time

1 hr, 5 Cook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 6 boneless pork chops (1/2 inch thick)
  • Salt and pepper, to taste
  • 2 Tablespoons olive oil
  • 1 3/4 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chilis
  • 1 (1.25 ounce) package taco seasoning
  • 1 cup long grain rice (uncooked)
  • 1/2 onion (diced)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1/2 cup shredded Colby jack cheese


  1. Preheat oven to 350 degrees.
  2. Sprinkle pork chops with salt and pepper.
  3. In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
  4. 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.
  5. Place the pork chops on top of the rice mixture and top with the green and red peppers.
  6. 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).
  7. (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.)
  8. Turn oven off and top with cheese.
  9. Let the cheese melt for a couple of minutes.



1520 cal


78 g


53 g


143 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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40 Responses to “Mexican Pork Chops and Rice Bake Recipe”

  1. I made this the other night with some leftover shredded pork and organic brown rice. Excellent! It did take about twice as long as the recipe states to cook the rice, and I did not use a taco seasoning packet to avoid any yucky stuff and just used my own spices. Will make again :). Thanks!
  2. Heather Arnold
    I made this tonight for dinner and it was a hit. Everyone eat it and liked it. I also made your quick ambrosia salad it was also great. I made my grocery list this week from only Six Sisters recipes. So far so good. I did add and subtract some things, I left off peppers from pork chops and added sliced avocado and tomatoes. I also added strawberries and pecan to the fruit salad. I will be making it again. I'm thinking the fruit salad for a quick breakfast before my son goes to school in the mornings. Six Sisters is my new addiction.
  3. I have never tried one of your recipes that I didn't love and my entire family which consists of many people. Making the fiesta pork chop and rice bake tonight if it tastes as good as it looks worse so thank you so much for the recipe
    • We did not have a problem with the rice being undercooked. It says cook for 50-60 minutes or until rice is tender. You could cook it a little longer for the rice. You could remove the pork chops if the rice needed more time. Then place them back on and add the cheese.
  4. I had the same problem as others. Great taste but cooking times all wrong. Removed 3/4 inch pork chops at 50 min and they were already overdone (175degrees). Had to cook rice for another 25Min to complete cooking/absorb liquid. Will definitely try another recipe but this one needs some work!
  5. Byenia
    This recipe turned out pretty good, though I did use a can of Rotel and some jarred salsa in place of the cans of green chiles and tomato sauce, plus brown rice instead of white rice and a homemade blend in place of store-bought taco seasoning. Needed to cook a little over twice as long (for both the rice and for the pork chops to be cooked fully throughout, though mine did start out partially frozen). Flavor was terrific and it's definitely a recipe I'd use again (with the changes made included). Served it with a corn & black bean salsa.
  6. Allison
    These were so delicious. The kids said it smelled and tasted like their favorite Mexican food place! My dad was coming over (and he's diabetic) so I used brown minute rice (1 3/4 c of instant rice and the same 1 3/4 c broth) and did everything else the same and it came out great! Thanks for a great recipe!

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