Mexican Pork Chops and Rice

Succulent, flavor-packed, and satisfying, this Mexican Pork Chops and Rice recipe is a one-pan wonder that brings bold, Southwestern flavors to your dinner table. Juicy bone-in pork chops are perfectly seasoned with a smoky blend of cumin, paprika, and chili powder, then seared to golden perfection. Nestled into a vibrant medley of long-grain rice, diced tomatoes, aromatic garlic, sweet bell peppers, and onions, the dish simmers gently in a savory chicken broth, absorbing every layer of flavor. Finished with a sprinkle of fresh cilantro and a squeeze of zesty lime, this easy yet impressive meal is as comforting as it is colorful. Perfect for weeknight dinners or casual entertaining, this hearty recipe comes together in just under an hour and serves up a delicious taste of Mexico in every bite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 1 cup long-grain white rice
• 2.5 cups chicken broth
• 1 can (14.5 oz) diced tomatoes (with green chilies, if desired)
• 1 medium, diced green bell pepper
• 1 small, diced yellow onion
• 2 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons, chopped fresh cilantro
• 4 pieces lime wedges (for serving)

Directions

Step 1

Season both sides of the pork chops with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, cumin, smoked paprika, and chili powder.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium-high heat.

Step 3

Sear the pork chops for 2-3 minutes on each side until browned. Remove them from the pan and set aside (they will finish cooking later).

Step 4

In the same pan, add the diced onion and green bell pepper. Sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.

Step 6

Stir in the uncooked rice, allowing it to toast for 1-2 minutes while stirring.

Step 7

Pour in the chicken broth and the can of diced tomatoes (with their juices). Stir well and bring the mixture to a simmer.

Step 8

Return the pork chops to the pan, nestling them into the rice mixture. Cover the pan with a lid and reduce the heat to low.

Step 9

Cook for 25-30 minutes, or until the rice is tender, most of the liquid has been absorbed, and the pork chops are fully cooked (internal temperature of 145°F/63°C).

Step 10

Remove the pan from the heat and let it rest for 5 minutes with the lid on.

Step 11

Sprinkle fresh cilantro over the dish before serving. Serve hot with lime wedges on the side for an added burst of freshness.

Nutrition Facts

Serving size	2321.3 grams (2321.3g)

Amount per serving	% Daily Value*
Calories	2594

Total Fat 142.50g	183%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 2.80g
Cholesterol 544mg	181%
Sodium 5099mg	222%
Total Carbohydrate 99.20g	36%
Dietary Fiber 13.20g	47%
Total Sugars 21.20g
Protein 212.60g	425%

Vitamin D 0IU	0%
Calcium 308mg	24%
Iron 15mg	84%
Potassium 4380mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 33.6%

Carbs: 15.7%