Pork Chop Spanish Rice

• 4 pork chops, trimmed of fat
• 1 Tbsp. oil
• 1 tsp. salt
• 1 tsp. chili powder
• 1/4 tsp. black pepper
• 3/4 c. long grain rice
• 1/2 c. chopped green peppers
• 1 (1 lb. 4 oz.) can whole tomatoes
• 5 green pepper rings
• 1/2 c. grated Cheddar cheese

1. In large Dutch oven, slowly brown the chops in heated oil. Drain off excess oil.
2. Sprinkle chops with salt, chili powder and black pepper.
3. Add the rice, onions and chopped green peppers. Pour in the tomatoes with liquid, breaking the tomatoes into pieces with a wooden spoon.
4. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally. Add the pepper rings and cook 2 minutes longer or until the rice and meat are tender.
5. Sprinkle with the cheese.
6. Transfer to serving platter, arranging the chops and pepper rings over the top. Makes enough for 4 servings.

pork chops, oil, salt, chili powder, black pepper, long grain rice, green peppers, tomatoes, green pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253365 (may not work)