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4 ea pork chops, trimmed of fat 1/2 c chopped onion
1 tb oil 1/4 c chopped green peppers
1 ts salt 1 cn (1 lb 4 oz) whole tomatoes
1 ts chili powder 5 ea green peppers rings
1/4 ts black pepper 1/2 c grated Cheddar cheese
3/4 c long grain rice
4 servings
In large Dutch oven, slowly brown the chops in heated oil. Drain off
excess oil. Sprinkle chops with salt, chili powder and black pepper.
Add rice, onions and chopped green peppers. Pour in tomatoes with liquid,
breaking tomatoes into pieces with a wooden spoon. Cover and bring to
boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring
occasionally. Add pepper rings and cook 2 minutes longer or until rice
and meat are tender. Sprinkle with cheese. Transfer to serving platter,
arranging chops and pepper rings over the top. ** You may use precooked
rice if you wish, adding it during the last 10 minutes of cooking.
1 tb oil 1/4 c chopped green peppers
1 ts salt 1 cn (1 lb 4 oz) whole tomatoes
1 ts chili powder 5 ea green peppers rings
1/4 ts black pepper 1/2 c grated Cheddar cheese
3/4 c long grain rice
4 servings
In large Dutch oven, slowly brown the chops in heated oil. Drain off
excess oil. Sprinkle chops with salt, chili powder and black pepper.
Add rice, onions and chopped green peppers. Pour in tomatoes with liquid,
breaking tomatoes into pieces with a wooden spoon. Cover and bring to
boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring
occasionally. Add pepper rings and cook 2 minutes longer or until rice
and meat are tender. Sprinkle with cheese. Transfer to serving platter,
arranging chops and pepper rings over the top. ** You may use precooked
rice if you wish, adding it during the last 10 minutes of cooking.
