Grilled Southwest Pork Packs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Keep kitchen mess to a minimum with an on-the-grill main dish inspired by the flavors of Mexico.
Ingredients
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 1 cup uncooked instant rice
- 2 teaspoons Mexican seasoning
- 1/2 cup 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
Instructions
- 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.
- 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.
- 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.
- 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.
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