1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1-1/2 pounds boneless pork loin chops
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1 small onion, finely chopped
1 celery rib, finely chopped
1 small carrot, julienned
1 garlic clove, minced
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1-1/2 cups uncooked instant rice
1 cup reduced-sodium chicken broth
1 teaspoon olive oil
1 medium green pepper, julienned
1Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker.
2In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low 4-5 hours or until meat is tender.
3Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low 10-15 minutes longer or until rice is tender. In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve with pork mixture.
Prep: 20 min. Cook: 4 hours 10 min.
Makes 4 servings