Serves: 4
Total Calories: 645

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 frozen small sweet peas (from 1-lb pkg.)
2 tablespoons oils
1 1/4 cups frozen chopped onions
1 cup fresh cilantro leaves
2 firm ripe bananas, peeled, thinly sliced
2 (4 1/2-ounce) cans chopped green chilies
1 (7-ounce) jar roasted red bell pepper, drained, coarsely chopped
1/2 teaspoon curry powder
1/2 teaspoon pumpkin pie spice
1/4 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon dried shredded orange peel or freshly grated orange peel
1/3 cup orange juice

Heat oven to 425°F. Line 15 x 10 x 1-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°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.

Nutrition Per Serving: Calories 750 Protein 47g Carbohydrate 93g Fat 21g Sodium 1000mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 645
Calories from Fat: 171

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