This recipe is so good, if you like a little bit of spice and a whole lot of goodness you'll love it!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.

  • Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.

  • Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

431.9 calories; 33.5 g protein; 53.6 g carbohydrates; 65 mg cholesterol; 1266.9 mg sodium. Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2006
We loved this so much but made some changes as others did. Added cumin chili sauce cilantro to the tomato mixture. Salt and peppered the chops before browning as well as added some cayenne. Biggest change - partially cooked our brown rice before adding to casserole and cooking. This recipe is a really great mexican variation (no carb loaded tortillas or taco shells!). We will be using it again and again. Read More
(54)

Most helpful critical review

Rating: 2 stars
02/24/2011
I fixed the recipe as written and I have to say it wasn't that good. I loved how the pork chops turned out they were very moist. The rice mixure however was just okay. I'm not sure If I will make this again. Thanks for the recipe though.:) Read More
(5)
168 Ratings
  • 5 star values: 64
  • 4 star values: 73
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
10/27/2006
We loved this so much but made some changes as others did. Added cumin chili sauce cilantro to the tomato mixture. Salt and peppered the chops before browning as well as added some cayenne. Biggest change - partially cooked our brown rice before adding to casserole and cooking. This recipe is a really great mexican variation (no carb loaded tortillas or taco shells!). We will be using it again and again. Read More
(54)
Rating: 5 stars
10/27/2006
We loved this so much but made some changes as others did. Added cumin chili sauce cilantro to the tomato mixture. Salt and peppered the chops before browning as well as added some cayenne. Biggest change - partially cooked our brown rice before adding to casserole and cooking. This recipe is a really great mexican variation (no carb loaded tortillas or taco shells!). We will be using it again and again. Read More
(54)
Rating: 4 stars
08/04/2006
I skipped browning the chops in a skillet and put them directly in the oven. I think this keeps the chops from drying out. After baking in the oven the rice was still uncooked. So after baking I transferred everthing but the pork chops to a sauce pan with with a lid and simmered for about 10-15 minutes. This cooked the rice. Then I put the rice mixture back on the pork chops for serving. It was very yummy. Next time I will simmer the rice mixture on the stove first for about 15 minutes and then bake in the oven. Read More
(48)
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Rating: 4 stars
12/07/2006
Great idea! Like everyone else I used what I had on-hand - frozen corn black beans canned tomatos and Minute Rice (by the way this reduced the cooking time immensely!) Added cumin and chili powder and added a can of chicken broth for more liquid. Served it with cheese quesadillas - a fast and very easy weekday meal. I ended up with too much tomato/bean/rice/corn mixture so I froze some for the next time - which will make it even that much faster! Thanks for a great idea! Read More
(40)
Rating: 5 stars
10/13/2006
We had this tonight and it was really good. I marinated 6 chops overnight with a rubdown of oil and half a packet of our favortie taco seasoning before browning. I also used a box of Rice a Roni Spanish Rice because that was all I had on hand and it worked out fine. I added the remaining half of the taco seasoning and Rice a Roni packet to the tomato/rice mixture while simmering. I served with a tossed salad and cheese quesadillas(thanks to the poster who suggested that - was the perfect addition to this meal). I got many compliments from the family and this was super easy. Thank the Lord because anyone who's ever had a six month old to take care of knows about needing easy dinner solutions!!! Thanks for the post I will make this many more times - we really enjoyed it. Read More
(27)
Rating: 5 stars
04/18/2007
I added comments from other folks and made some changes of my own. Here is the adjustment: Rub both sides of the pork chops with Taco Seasoning and let it sit in a couple of tablespoons of oil for a few hours. Salt and pepper pork chops and brown them in a little oil. Cut up the pork chops into bite size pieces. Make rice in rice cooker. Mix together the cut up pork chops with 1 can of the following in skillet diced tomatoes corn kidney beans green chili. Add a generous 1/2 teaspoon of the following seasonings: cumin cayenne garlic powder and Tabasco sauce plus 1 teaspoon of chili powder. Cook in skillet on medium /medium low heat for about 25 min. making sure the pork is cooked. Get out the pancake griddle (or big skillet). Spray it with Pam or put a little oil/butter on it. Place small size flour tortillas on griddle to warm. While warming on the griddle top the tortilla with the vegetable/meat mixture salsa sour cream grated cheese. Other ingredients might include black olives tomatoes & onion. Serve with the rice as a side dish or add the rice inside the tortilla. Fold the tortilla around the filling and eat. Great with Dos Equis beer. We all had second helpings. Read More
(16)
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Rating: 5 stars
04/16/2006
Both my husband and I really enjoyed this! I added 1 t. cumin 1 t. chili powder 1 t. chipotle chili powder and it was wonderful (also added 4 chopped green onions)! Served with cheese quesadillas on the side... yummy! Edited to add: I made this recipe again this time adding a little more rice a scant 3/4 cup and it was even better! With just the 1/2 cup the rice got a little lost in the mix. Read More
(14)
Rating: 5 stars
05/16/2006
ABSOLUTELY DELICIOUS!! Substituting what I had on hand (1 can tomatoes with jalapenos frozen Mexican-style corn with black beans & onions & green peppers black beans) and using other reviewers' opinions (adding 1/4 c more rice topping chops with cheese added cumin) this has got to be one of my best meals. Everyone loved it including my mega-finicky 6-yr-old. I also Mrs. Dash'd the chops when browning them; they tasted great and were so tender. I also let the tomato mixture simmer on the stove for about 10 minutes to give the rice a head start. Turned out to be a good idea. Pork is not a major part of our diet but this will be the way I fix it from now on. Mexican cooking is so versatile so I can't wait to try this with chicken and beef. Read More
(9)
Rating: 4 stars
03/30/2011
Good recipe but it definitively needs spices. I added 1/2 tsp each of chili powder garlic cumin and coriander I also sauteed 1 medium sliced onion with the chops. Will definitely make again. Read More
(9)
Rating: 5 stars
01/22/2007
Delicious! Very good!! I like to add hot sauce to make it more spicy!! A Read More
(8)
Rating: 2 stars
02/24/2011
I fixed the recipe as written and I have to say it wasn't that good. I loved how the pork chops turned out they were very moist. The rice mixure however was just okay. I'm not sure If I will make this again. Thanks for the recipe though.:) Read More
(5)