If you can't find packaged Mexican seasoning, combine 1 Tbsp. chili powder, 1 tsp. cumin, 1/4 tsp. garlic powder, 1/4 tsp. crushed red pepper flakes, 1/2 tsp. oregano, 1/2 tsp. salt and 1/4 tsp. white pepper.
INGREDIENTS:
* 2 cups uncooked instant brown rice
* 14 oz. can ready to serve chicken broth
* 2 Tbsp. Mexican seasoning, divided
* 15 oz. can corn, drained
* 1 green bell pepper, chopped
* 1/2 cup chopped red onion
* 4 boneless pork chops, 1" thick
* 1 red bell pepper, cut into rings
* Salsa
* Sour cream
* Shredded Pepper Jack cheese
* Crushed blue corn tortillas
PREPARATION:
Heat grill. Spray one side of four 18x12" sheets of heavy duty aluminum foil with cooking spray.
Mix instant rice, broth and 1 Tbsp. Mexican seasoning in large bowl and let stand 5-10 minutes until broth is absorbed.Stir in drained corn, green bell pepper, and onions.
Sprinkle each pork chop with 1/2 tsp. Mexican seasoning and place on sprayed foil. Spoon rice mixture over each chop. Top with bell pepper rings and sprinkle with remaining Mexican seasoning. Fold foil over the food and seal edges using double fold.
Grill packets 6" from medium coals for about 15-20 minutes or until pork is just slightly pink in center.
You can also bake the packets in a preheated 450 degrees oven for about 20-25 minutes until done. Serve with salsa, sour cream, shredded cheese, and crushed tortillas. 4 servings
