Ingredients
1-1/2 teaspoons ground cumin1-1/2 teaspoons chili powder1-1/2 pounds boneless pork loin chops1 can (14-1/2 ounces) petite diced tomatoes, undrained1 small onion, finely chopped1 celery rib, finely chopped1 small carrot, julienned1 garlic clove, minced1/2 teaspoon Louisiana-style hot sauce1/4 teaspoon salt1-1/2 cups uncooked instant rice1 cup reduced-sodium chicken broth1 teaspoon olive oil1 medium green pepper, julienned
Preparation
Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker.
In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours.
Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer.
In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.
