Southwest Pork Packets

• 2 cups uncooked instant rice
• 14 12 ounces chicken broth
• 1 tablespoon Mexican seasoning
• 15 ounces whole kernel corn, drained
• 1 small chopped bell pepper
• 4 medium sliced green onions
• 4 boneless pork chops, 3/4 to 1 inch thick
• 2 teaspoons Mexican seasoning
• salsa
• nonstick cooking spray

1. Spray the inside of each foil packet with nonstick cooking spray.
2. In a large mixing bowl, combine rice, broth and 1 Tablespoon Mexican seasoning in large bowl.
3. Let rest for about 5 minutes until broth is absorbed by rice.
4. Stir in corn, bell pepper and onion; set aside.
5. Next, sprinkle each pork chop with 1/2 teaspoon Mexican seasoning; place in center of foil packet.
6. If you don't have foil packets, you can use 8 foil pieces 18 x 12 inches.
7. Seal edges by folding over 1/2 inche and then another 1/2 inch.
8. Make sure to leave room for air to circulate.
9. Grill packets for 15 to 25 minutes or until pork is slightly pink when cut in center.
10. You can also cook in a 375 degree oven for 25 minutes or until pork chop is slightly pink.
11. To serve, place packet on plate and make a large"X" in center to let heat escape.
12. Serve with salsa.

rice, chicken broth, seasoning, kernel corn, bell pepper, green onions, pork chops, seasoning, salsa, nonstick cooking spray

Taken from www.food.com/recipe/southwest-pork-packets-72618 (may not work)