Remove stems and seeds, and cut bell peppers into 1/4" dice.

Bring a small pot with rice, 1/4 tsp. salt, savory seasoning, bell peppers, and 11/2 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Zest and halve lime. Cut one half into wedges and juice the other half.

Trim and finely chop white portions of green onions. Thinly slice remaining green portions on an angle. Keep white and green portions separate.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Pat pork chops dry and season both sides with barbeque seasoning (use less if spice-averse) and 1/4 tsp. salt.

Place carrots on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.

Roast in hot oven until fork-tender, 16-20 minutes.

Carefully remove from oven. Toss with lime zest. Sheet and carrots will be hot! Use a utensil.

While carrots roast, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

Remove from burner. Transfer pork chops to a plate and set aside. Rest, 3 minutes.

In a mixing bowl, combine jalapeños (to taste), white portions of green onions, mangoes, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. If mango is frozen, rinse under cold water until thawed.

Plate dish as pictured on front of card, slicing pork chop, if desired, and topping with salsa (to taste). Garnish carrots with green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!