Texas chops with side dishes

Season both sides of pork chops with taco seasoning, ground cumin, smoked paprika, and salt.

Place chops in hot skillet and cook until browned on both sides, about 2 minutes per side.

In the same skillet, cook and stir chopped onion and chopped green bell pepper, until the vegetables just begin to pick up a little color (about 2 minutes).

Add minced garlic and cook until fragrant (about 30 seconds).

Pour in diced tomatoes and with their juices, and stir.

Add thawed corn kernels, sliced zucchini, and uncooked rice. Stir until vegetables are evenly distributed. Bring to a boil.

Nestle pork chops into the skillet contents, and add any accumulated juices from the chops. Cover, reduce heat to low, and simmer (about 20 minutes).

Remove cover, and continue to simmer until rice is tender and all the liquid is absorbed, about 5 minutes more.

Garnish with flat-leaf parsley or cilantro and lime slices

Serve warm.