Pork Chop and Rice Casserole - Spanish Rice and Chops

• 1 cup (225 ml) uncooked long grain rice
• 1-1/2 quarts (1425 ml) water
• 2 tsp (10 ml) salt
• 6 nice thick pork chops
• 1 tbsp (15 ml) fat (bacon fat is excellent choice)
• 2 green peppers, sliced in rings
• 1 10 1/2 ounce can condensed tomato soup
• 1/2 cup (125 ml) water
• 1/4 tsp (1 ml) black pepper

1. Boil rice in slat water and drain.
2. Brown pork chops slightly in fat.
3. Place browned chops in the bottom of an ovenproof casserole dish.
4. Add a layer of green pepper rings, add rice and top with another layer of sliced green peppers.
5. Pour the tomato soup, which has been diluted with the 1/2 cup (125 ml) of water, over the mixture.
6. Bake at 375 degrees (200 C.) for 40 minutes.

long grain rice, water, salt, pork chops, bacon, green peppers, tomato soup, water, black pepper

Taken from online-cookbook.com/goto/cook/rpage/000F7F (may not work)