Ingredients
1 teaspoon olive oil1 medium green pepper, julienned1-1/2 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, chopped1 small carrot, julienned1 garlic cloves, minced1/2 teaspoon Louisiana-style hot sauce1/4 teaspoon salt3/4 cup reduced-sodium chicken broth1-1/2 cups uncooked instant rice
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add green pepper; cook and stir 4-5 minutes or until crisp-tender. Remove pepper and set aside. Press cancel.
Mix cumin and chili powder; sprinkle pork chops with 2 teaspoons spice mixture. Place pork in pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Stir in chicken broth, breaking up pork into pieces. Select saute setting and adjust for low heat; bring to a boil. Add rice. Cook until rice is tender, 5 minutes longer. Serve with sauteed green pepper.
