Grilled Southwest Pork Packs

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  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 2 servings

Ingredients

1
cup Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked instant rice
2
teaspoons Mexican seasoning
1/2
cup Green Giant™ Niblets® 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

Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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