Grilled Southwest Pork Packs

 

1

cup Progresso® chicken broth (from 32-oz carton)

1

cup uncooked instant rice

2

teaspoons Mexican seasoning

1/2

cup Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)

1/4

cup chopped bell pepper

2

medium green onions, sliced (2 tablespoons)

2

pork boneless rib or loin chops, 3/4 to 1 inch thick (4 oz each)

1

teaspoon Mexican seasoning

Old El Paso® Thick 'n Chunky salsa, if desired

• 1 Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray half of one side of each piece with cooking spray.
• 2 In 1 1/2-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 2 teaspoons Mexican seasoning; let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.
• 3 Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place on center of sprayed half of foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Cover and grill packets over medium heat 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with salsa.