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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.
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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.
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3
Cook peas as directed on package. Drain; stir into rice.
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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.
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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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