Southwest Pork Packets

If you can't find packaged Mexican seasoning, combine 1 Tbsp. chili powder, 1/2 tsp. cumin,

1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/2 tsp. oregano, 1/2 tsp. salt and 1/4 tsp. pepper.

2 cups uncooked instant rice
1 14-oz. can chicken broth
1 Tbsp. Mexican seasoning
1 15-oz. can whole kernel corn, drained
1 green bell pepper, chopped
4 green onions, sliced
4 boneless loin pork chops, 1" thick
2 tsp. Mexican seasoning
Salsa

Heat grill. Spray one side of four 18x12" sheets of heavy duty aluminum foil with cooking spray.

Mix instant rice, broth and 1 Tbsp. Mexican seasoning in large bowl and let stand 5 minutes until broth is absorbed. Stir in drained corn, bell pepper and green onions.

Sprinkle each pork chop with 1/2 tsp. Mexican seasoning and place on sprayed foil. Spoon rice mixture over each chop. Fold foil over pork and seal edges using double fold method.

Grill packets 4-6" from medium coals 15-20 minutes or until pork is just slightly pink when cut near bone. Serve with salsa. 4 servings

Calories: 560
Fat: 14 grams
Sodium: 760 mg

Source: Betty Crocker's Simple Meals