The bananas in this recipe are the foundation of the sweet, smooth topping and the green chiles add an after-kick to spice things up. These Caribbean flavors are a perfect pairing of sweet and spicy.
17 oz jar roasted red bell peppers (drained & chopped)
1/2tspcurry powder
1/2tsppumpkin pie spice
1tspcrushed red pepper flakes
1/4tsporange zest
1/3cuporange juice
Instructions
Preheat the oven to 425F. Cook the yellow rice according to the package directions.
Coat the pork chops with garlic powder, cayenne pepper, paprika, salt and pepper. Place on a baking sheet and bake until cooked through (about 15-20 minutes).
Heat the peas in the microwave until warm (about 1 minute) and stir into the rice. Set aside and keep warm.