1. Heat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. Cook rice in water as directed on package. Cover to keep warm.
2. Meanwhile, coat pork chops with coating mix as directed on package. Place in foil-lined pan. Bake at 425 degrees F for 15 to 20 minutes or until pork is no longer pink in center.
3. Cook peas as directed on package. Drain; stir into rice.
4. Heat oil in large skillet over medium heat until hot. Add onions, cilantro and bananas; cook 3 minutes or until bananas are just tender, stirring frequently. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; cook 5 minutes or until thickened, stirring occasionally.
5. Spoon rice mixture onto individual serving plates. Top each with pork chop and banana mixture. If desired, garnish with avocado and additional cilantro.

Yield: 4 servings