1 tbsp. vegetable oil
4 pork chops
1 small onion, chopped
2 cups MINUTE® White Rice
1 cup roasted red peppers, drained, chopped
1 can (14 1/2 oz.) beef broth
1/4 cup Balsamic Vinaigrette dressing
1/2 tsp. dried rosemary

Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 6 minutes, turning after 3 minutes. Remove from skillet; cover to keep warm.

Add onions to same skillet. Cook 5 minutes or until onions are tender, stirring occasionally. Stir in rice, peppers, broth, dressing and rosemary. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes.

Serve chops over rice.

Serving Suggestion: Serve with hot steamed broccoli.

Makes 4 servings.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice