Mexican Pork Chops And Rice

• 2 (28 ounce) cans diced tomatoes
• 3 jalapeno peppers
• 1 1/2 medium onions
• 4 -5 garlic cloves
• 1 green bell pepper
• 6 -8 thin cut boneless pork chops, cut into strips
• 3 cups uncooked Minute Rice
• 1 tablespoon vegetable oil
• 1 cup grated cheese (cheddar or monterey jack)

1. Pre-heat oven to 350.
2. In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
3. While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
4. In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
5. When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
6. While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
7. Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.

tomatoes, peppers, onions, garlic, green bell pepper, thin, rice, vegetable oil, grated cheese

Taken from www.food.com/recipe/mexican-pork-chops-and-rice-206462 (may not work)