Pork Chops with Mexican Rice

Ingredients

• 1.5 lb pork chops bone-in
• 1 tsp canola oil 
• 1 tsp chili powder 
• 1 tsp ground cumin 
• 4 oz milk velveetaâ 2% divided cut into 1/2-inch cubes,
• 0.5 cup taco bellâ® & chunky salsa thick divided
• 1.8 cups water 
• 0.8 cup rice long-grain white uncooked

Equipment

• bowl
• frying pan
• microwave

Directions

1. Sprinkle chops with seasonings.
2. Heat oil in large nonstick skillet on medium heat.
3. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145F).
4. Transfer to plate; cover to keep warm.
5. Add rice to same skillet; cook and stir 1 min.
6. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
7. Serve chops over rice; top with VELVEETA sauce.