- 1 (8 ounce) package uncooked yellow rice
- 2 1/2 cups water
- 4 (1/2 inch thick) boneless pork chops
- 1 (3 ounce) package seasoned coating mix for pork
- 1 1/4 cups Green Giant Select® LeSueur® Frozen Baby Sweet Peas
- 2 tablespoons oil
- 1 1/4 cups frozen chopped onions
- 1 cup fresh cilantro leaves
- 2 firm ripe bananas, peeled, thinly sliced
- 2 (4.5 ounce) cans Old El Paso® Chopped Green Chiles
- 1 (7 ounce) jar roasted red bell peppers, drained, coarsely chopped
- 1/2 teaspoon curry powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/4 teaspoon dried shredded orange peel
- 1/3 cup orange juice
- Heat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. Cook rice in water as directed on package. Cover to keep warm.
- Meanwhile, coat pork chops with coating mix as directed on package. Place in foil-lined pan. Bake at 425 degrees F for 15 to 20 minutes or until pork is no longer pink in center.
- Cook peas as directed on package. Drain; stir into rice.
- Heat oil in large skillet over medium heat until hot. Add onions, cilantro and bananas; cook 3 minutes or until bananas are just tender, stirring frequently. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; cook 5 minutes or until thickened, stirring occasionally.
- Spoon rice mixture onto individual serving plates. Top each with pork chop and banana mixture. If desired, garnish with avocado and additional cilantro.