This is my tasty version of Mexican rice, which is the star of this dish.
1/2 yellow onion, sliced
1 ½ cup chicken broth
1 Tbsp tomato paste
2 garlic cloves
1 cup basmati rice
Thin, boneless pork chops
Handful of halved cherry tomatoes
In a frying pan over med-high heat, sauté bell pepper and onion in a couple drizzles of EVOO until fork tender. Transfer peppers and onion with broth, tomato paste and garlic cloves to a blender; puree.
In a rice cooker, combine rice with mixture from blender; cook until ready.
In a frying pan over med-high heat, sauté seasoned pork for a few minutes on each side, until no longer pink in the middle. Be careful not to overcook otherwise pork will become tough. After you flip the pork once, add tomato halves and sauté together. Salt to taste.
Serve pork over a plate of rice and top with cherry tomatoes.