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Prep 15min
Total35min
Ingredients16
Servings4
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Ingredients
1
(8-oz.) pkg. uncooked yellow rice
2 1/2 cups water
4
(1/2-inch-thick) boneless pork chops
1 (3-oz.) pkg. seasoned coating mix for pork
1 1/4
cups frozen baby sweet peas
2
tablespoons oil
1 1/4
cups frozen chopped onions
1
cup fresh cilantro leaves
2
firm ripe bananas, peeled, thinly sliced
2
cans (4 oz) Old El Paso™ Chopped Green Chiles
1
(7-oz.) jar roasted red bell peppers, drained, coarsely chopped
1/2
teaspoon curry powder
1/2
teaspoon pumpkin pie spice
1/4
to 1 teaspoon crushed red pepper flakes
1/4
teaspoon dried shredded orange peel
1/3
cup orange juice
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Steps
1
Heat oven to 425°F. Line 15x10x1-inch baking pan with foil. Cook rice in water as directed on package. Cover to keep warm.
2
Meanwhile, coat pork chops with coating mix as directed on package. Place in foil-lined pan. Bake at 425°F. for 15 to 20 minutes or until pork is no longer pink in center.
3
Cook peas as directed on package. Drain; stir into rice.
4
Heat oil in large skillet over medium heat until hot. Add onions, cilantro and bananas; cook 3 minutes or until bananas are just tender, stirring frequently. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; cook 5 minutes or until thickened, stirring occasionally.
5
Spoon rice mixture onto individual serving plates. Top each with pork chop and banana mixture. If desired, garnish with avocado and additional cilantro.
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