Pork Chop Spanish Rice

Georgia Nolan, F.M.S.

  • 5 (1/2 inch) pork chops
  • 2 Tbsp shortening
  • 1 tsp salt
  • 1/2 tsp chili powder
  • Dash of pepper
  • 3/4 cup uncooked rice
  • 1/2 cup chopped onions
  • 1/4 cup chopped green pepper
  • 1 (28 oz) can tomatoes
  • 1 bell pepper, cut into rings
  • 1 cup shredded cheese

Trim fat off pork chops. In large skillet, brown slowly in melted shortening; drain. Combine salt, pepper, and chili powder. Sprinkle over pork chops. Add rice, onions and chopped green pepper to pork chops. Put tomatoes over rice mixture. Cover and cook over low heat 35 minutes, stirring occasionally. Add green pepper rings. Cover and cook until rice and pork chops are tender. Sprinkle with cheese.

Cook till cheese melts.

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