Cajun Pork Chop Red Beans Rice Foil Packets
Complete one-pan meal combining seasoned pork chops with instant rice, red beans, and vegetables cooked together in foil packets. The Cajun spice blend and fire-roasted tomatoes deliver bold, smoky flavors while the foil packet method keeps everything moist and tender. Perfect for grilling or oven cooking when you want minimal cleanup. The rice absorbs all the savory juices from the tomatoes and pork, creating a satisfying comfort food dish that's ideal for busy weeknights or outdoor entertaining.
Ingredients
- 1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
- ¾ cup Progresso reduced sodium chicken broth, from 32-oz carton
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce
- 1 cup uncooked instant white riceinstant brown rice1:1health
longer cooking time needed
- 1 can (19 oz) Progresso red kidney beans, drained, rinsedblack beans1:1variety
same prep method
- 1 medium green bell pepper, diced (1 cup)
- 6 green onions, thinly sliced, whites and greens separated
- 4 boneless pork chops, 5 to 7 oz each
- 2 tablespoons butter, melted
Instructions
- 1
Heat grill and cut 4 sheets of heavy-duty foil, spray with cooking spray
- 2
Mix tomatoes, chicken broth, half teaspoon Cajun seasoning and hot sauce in large bowl
- 3
Add instant rice and let stand 8 minutes until liquid absorbs
- 4
Stir in beans, bell pepper and green onion whites
- 5
Coat pork chops with melted butter and rub with remaining Cajun seasoning
- 6
Place pork chop on center of each foil sheet
- 7
Spoon rice mixture around each pork chop and divide remaining liquid over tops
- 8
Bring up foil sides and seal edges with tight half-inch folds, allowing space for expansion
- 9
Place packs on grill over medium heat and cover
- 10
Cook 10 minutes, rotate packs half turn and cook 7-10 minutes longer until pork reaches 145°F
- 11
Remove packs and cut large X across tops
- 12
Carefully fold back foil and garnish with green onion greens
Tips
Let rice stand the full 8 minutes to properly absorb liquid before adding other ingredients
Leave space in foil packets for steam expansion to prevent bursting during cooking
Check pork temperature in thickest part - packets retain heat so remove promptly at 145°F
Good to Know
Refrigerate leftovers up to 3 days in sealed containers
Can prep packets up to 4 hours ahead and refrigerate before cooking
Serve immediately while hot from foil packets
Common Mistakes
Don't skip the rice standing time to avoid crunchy texture
Seal foil edges tightly to prevent steam loss and uneven cooking
Use meat thermometer to avoid overcooking pork
Substitutions
longer cooking time needed
FAQ
Can I make these without a grill?
Yes, place foil packets on a baking sheet and bake at 375°F for 30-35 minutes until pork reaches 145°F internal temperature.
What if I don't have instant rice?
Regular rice won't work as it needs longer cooking time. Substitute with pre-cooked rice or parboiled rice with extended liquid absorption time.
How long will these keep in the refrigerator?
Cooked packets will keep refrigerated for up to 3 days. Reheat in 350°F oven for 10-15 minutes until heated through.