Pork Chop Spanish Rice

• 4 pork chops (trim off fat)
• 1 Tbsp. oil
• 1 tsp. salt
• 1 tsp. chili powder
• 1/4 tsp. pepper
• 3/4 c. long grain rice
• 1/4 c. green peppers, chopped
• 1/2 c. chopped onions
• 1 (20 oz.) can whole tomatoes, cut in pieces
• 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 rice, onion and chopped green peppers.
4. Pour in tomatoes and juice.
5. Cover and bring to a boil over high heat. Reduce heat and simmer 35 to 40 minutes.
6. Stir occasionally.
7. Add pepper rings and cook 2 minutes longer or until rice and meat are tender.
8. Arrange on serving platter.
9. Sprinkle with cheese.
10. Top with pepper rings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820560 (may not work)