Arabian Stew

• 4 lean pork chops (remove excess fat)
• 1 (12 1/2 ounce) can stewed tomatoes, any flavor, reserve juice
• 1 cup long grain rice, uncooked
• 1 green pepper, sliced in rings
• 4 slices onions
• 2 cups tomato juice (use reserved juice and add enough water to make 2 cups liquid)

1. Brown pork chops in pan with cooking spray.
2. till about 1/2 done.
3. Drain tomatoe juice into measuring cup.
4. Squeeze tomatoes to get out excess juice. Add enough water to make 2 cups liquid.
5. Pour rice into bottom of prepared baking dish.
6. and even out.
7. Lay pork chops in single layer over rice.
8. On each chop put one slice of green pepper, onion and tomato.
9. If you have extra vegetables chop and shrinkle over casserole.
10. Pour reserved tomato juice over te top.
11. Cover and bake in a 350 degree oven for 1 hour or until rice is tender.

lean pork chops, tomatoes, long grain rice, green pepper, onions, tomato juice

Taken from www.food.com/recipe/arabian-stew-248331 (may not work)