Pork Chops with Mexican Rice

• 4 bone-in pork chops (1-1/2 lb.)
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. canola oil
• 3/4 cup long-grain white rice, uncooked
• 1-3/4 cups water
• 1/2 cup TACO BELL Thick & Chunky Medium Salsa, divided
• 1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes, divided

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

pork chops, chili powder, ground cumin, canola oil, longgrain white rice, water, taco, milk

Taken from www.kraftrecipes.com/recipes/pork-chops-mexican-rice-119171.aspx (may not work)