Tex-Mex Pork Chops and Rice Skillet Recipe

Name: Tex-Mex Pork Chops and Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 Tablespoons olive oil; 4 boneless pork chops, about 3/4-inch thick; 2 teaspoons taco seasoning spice blend; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon salt; 1 cup chopped onion; 1 cup coarsely chopped green bell pepper; 2 cloves garlic, minced; 2 (10-ounce) cans diced tomatoes and green chilies (such as Ro-tel®), with juice; 1 teaspoon chili powder; Freshly ground black pepper, to taste; 1 1/4 cup chicken broth; 2 cups frozen corn kernels, thawed; 2 cups sliced zucchini; 1 cup uncooked rice; Flat leaf parsley or fresh cilantro, optional; Lime slices, optional

Cook Time: 30 minutes

Ingredients

This recipe serves 4 and was developed for the original yield. Ingredients scale automatically, but cooking times and techniques remain the same.

2 tablespoons olive oil
4 boneless pork chops, about 3/4-inch thick
2 teaspoons taco seasoning
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1 cup chopped onion
1 cup coarsely chopped green bell pepper
2 cloves garlic, minced
2 (10-ounce) cans diced tomatoes with green chilies, including juice
1 teaspoon chili powder
Freshly ground black pepper, to taste
1 1/4 cups chicken broth
2 cups frozen corn kernels, thawed
2 cups sliced zucchini
1 cup uncooked rice
Flat-leaf parsley or cilantro (optional)
Lime slices (optional)

Directions

Heat the olive oil in a 12-inch skillet over medium heat. Season both sides of the pork chops with taco seasoning, cumin, smoked paprika, and salt.
Place the chops in the skillet and cook for about 2 minutes per side, until golden brown. Remove from the skillet and keep warm.
In the same skillet, saut the onion and bell pepper for approximately 2 minutes, until they begin to soften and develop color. Add garlic and cook for 30 seconds, until fragrant.
Stir in the diced tomatoes and green chilies, scraping the bottom of the skillet to lift any browned bits. Mix chili powder and black pepper into the chicken broth, then pour into the skillet.
Add the thawed corn, sliced zucchini, and uncooked rice. Stir well to distribute vegetables evenly and ensure the rice is submerged in the liquid. Bring to a boil.
Return the pork chops to the skillet, nestling them into the rice mixture, along with any juices that have accumulated. Cover, reduce heat to low, and simmer for 20 minutes.
Remove the cover and continue simmering for an additional 5 minutes, until the rice is tender and the liquid is absorbed. The pork chops should reach an internal temperature of 145F (63C).
Garnish with parsley or cilantro and lime slices, if desired. Serve warm.

Nutrition Facts (per serving)

Calories: 682
Total Fat: 27g (35% DV)
Saturated Fat: 8g (40% DV)
Cholesterol: 104mg (35% DV)
Sodium: 1239mg (54% DV)
Total Carbohydrates: 68g (25% DV)
Dietary Fiber: 4g (15% DV)
Total Sugars: 8g
Protein: 45g (91% DV)
Vitamin C: 54mg (60% DV)
Calcium: 94mg (7% DV)
Iron: 3mg (19% DV)
Potassium: 1313mg (28% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary based on ingredient brands and measurements.

History and Origin of Tex-Mex Pork Chops and Rice Skillet

The Tex-Mex Pork Chops and Rice Skillet is a modern interpretation of the traditional Tex-Mex cuisine, which itself emerged from the blending of Texan and Mexican culinary traditions. Tex-Mex cooking gained prominence in the 20th century along the Texas-Mexico border, combining bold Mexican flavors like chili, cumin, and paprika with hearty American ingredients such as pork, beef, and rice. This particular skillet recipe reflects the practicality of one-pan meals, popularized in mid-20th century American households when convenience and flavor were equally valued.

Regional Characteristics

While Tex-Mex cuisine is broadly associated with the southwestern United States, this dish specifically showcases the Texas style of blending meat with rice and vegetables in a single skillet. Ingredients like canned tomatoes with green chilies, bell peppers, corn, and zucchini reflect the abundance of fresh produce in the region, while the use of smoked paprika and taco seasoning adds the distinctive Southwestern flair. Regional variations may swap pork for chicken or beef, or incorporate local chiles for an extra kick.

Differences from Similar Dishes

Unlike classic Mexican rice and pork dishes, which often involve slow-cooking or separate preparation of each component, this skillet recipe emphasizes efficiency without sacrificing flavor. The combination of searing the pork chops first and then simmering them with rice and vegetables differentiates it from casseroles or stovetop Mexican stews. Additionally, the integration of Tex-Mex spices gives it a uniquely smoky and slightly spicy profile, distinct from more traditional Mexican arroz con cerdo.

Where It Is Commonly Served

This dish is a popular home-cooked dinner in Texan households and is often found in casual dining restaurants specializing in Southwestern cuisine. Its one-pan convenience makes it ideal for family meals, weeknight dinners, and potlucks. While it is hearty enough to serve as a main course, it is frequently accompanied by simple sides such as fresh salads, tortillas, or lime wedges to enhance the vibrant flavors of the skillet.

Interesting Facts

The recipe cleverly uses canned tomatoes with green chilies, a staple of Tex-Mex cooking, which adds both flavor and convenience.
One-pan dishes like this skillet gained popularity during the mid-1900s when busy families sought meals that minimized cleanup while maximizing taste.
Tex-Mex cuisine often adapts traditional Mexican flavors to locally available ingredients, which is why bell peppers, corn, and zucchini are prominent in this dish.
Many home cooks personalize the spice level using mild or hot chili powders, making the recipe versatile for different tastes.
The dish demonstrates the Tex-Mex philosophy of balancing protein, starch, and vegetables in a single, satisfying meal.

FAQ about Tex-Mex Pork Chops and Rice Skillet Recipe

Yes, you can substitute the pork chops with chicken breasts or thighs, or even tofu for a vegetarian version. The cooking times may vary slightly depending on the substitute you use.

To make this dish spicier, you can add more chili powder or use a spicier variety of diced tomatoes and green chilies. Additionally, you could add a chopped jalapeño or other hot peppers to the skillet.

Yes, brown rice can be substituted for white rice. However, it will require a longer cooking time. Make sure to adjust the liquid and cooking time accordingly, as brown rice typically takes longer to cook than white rice.

If you don't have zucchini, you can substitute it with other vegetables like bell peppers, squash, or even corn. Just keep in mind that different vegetables may affect the flavor and texture of the dish.

Yes, you can prepare this dish ahead of time. You can cook it, then store it in the refrigerator for up to 2-3 days. When reheating, make sure to heat it thoroughly before serving.

Yes, you can bake this dish in the oven. After browning the pork chops and sautéing the vegetables, transfer everything to a baking dish and bake at 350°F (175°C) for 20-25 minutes or until the rice is cooked and the pork reaches an internal temperature of 145°F (63°C).

The pork chops are fully cooked when an instant-read thermometer inserted into the center reads 145°F (63°C). If you don't have a thermometer, make sure the meat is no longer pink in the center and the juices run clear.

Yes, you can freeze the leftovers. Let the dish cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a skillet or microwave.

This recipe yields 4 servings.

This dish is a complete meal on its own, but you can serve it with a side salad, cornbread, or fresh lime wedges for added flavor.

Comments

Jack Cruz

09/28/2025 09:08:23 AM

I followed the recipe exactly without making any alterations, and it turned out to be fantastic.

Sarah Williams

09/28/2025 08:56:25 PM

The only vegetable I used was onion, along with a can of fire-roasted tomatoes with green chilies. I cooked one cup of rice in one cup of red chicken bouillon. After browning the rice for a few minutes, I added the tomatoes and liquid without any additional spices. I opted to bake mine in a casserole dish, as I have a soft spot for casseroles, at 350 degrees for 50 minutes. However, next time I will try your method. The dish turned out delicious due to the blend of pork chops, rice, and tomatoes. I believe you can't go wrong with that trio. I am curious to see how stovetop cooking compares to baking in the oven. Thank you very much.

Emma Ramirez

09/28/2025 08:05:26 AM

Rewritten review: Normally, I tend to steer clear of recipes with limited ratings, but this one caught my eye with its enticing appearance. I'm delighted that I decided to give it a try because it was absolutely fantastic! This comforting meal boasts incredible flavors that are just right, not too overwhelming. I paired it with a refreshing salad, a baked sweet potato, and a hot roll. I can already feel the urge to make it again soon. I appreciated the gentle spicy kick it had, although I might consider using one can of original Rotel and one can of Mild Rotel if serving it to those who prefer a milder taste. The only adjustment I made was substituting onion powder for fresh onions due to my wife's sensitivity. A big thank you for sharing this delightful addition to our family recipe collection!

Stephanie Torres

09/28/2025 08:30:17 PM

I prepared this dish without garlic, substituting green onion instead since my wife cannot consume regular onions or garlic. However, I stuck to the rest of the recipe, and the result was fantastic! The dish has a nice spicy flavor, and the pork was cooked perfectly. This has become one of our top choices for preparing chops. My wife even remarked that it tasted like something from a restaurant!

Jack Smith

09/28/2025 08:07:42 PM

Delicious! This dish is a breeze to prepare and allows for easy control over the level of heat/spice. It yields a generous portion of rice and vegetables. Would benefit from a larger pan to accommodate more chopping.

Dennis Edwards

09/28/2025 09:32:25 AM

I followed the recipe exactly and my family absolutely loved it! They even used the leftover rice mixture to make breakfast burritos with scrambled eggs the next morning.

Barbara Hill

09/28/2025 03:31:29 AM

Followed the recipe almost exactly as written, except I omitted the zucchini, and it turned out perfectly! Definitely planning to make it again!!!

Charles Gomez

09/28/2025 11:27:47 PM

Great recipe! I made a substitution with brown rice, which required more cooking time. We will definitely be making this again.

Angela Baker

09/28/2025 09:29:38 AM

This recipe is fantastic! It's incredibly simple to prepare, and I appreciate the convenience of only needing one pan for cooking.

David Clark

09/28/2025 11:25:49 AM

Great!

Kelly Torres

09/28/2025 04:29:16 AM

The first time I attempted this recipe, I messed it up because I struggle with making rice on the stovetop. However, it still turned out tasty. I'm curious if I can cook this using a rice cooker instead.

Diane Garcia

09/29/2025 02:23:35 AM

This is excellent!!

Deborah Hall

09/28/2025 04:14:45 AM

Fantastic experience! The Mexican food I had was not as enjoyable as what you serve. Thank you so much! 😊

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