Pork Chop Spanish Rice - cooking recipe

Ingredients

5 pork chops, 1/2 inch thick
1 tsp. salt
1/2 tsp. chili powder
3/4 c. uncooked rice
1/4 c. chopped green pepper
5 green pepper rings
3 Tbsp. shortening
1 tsp. ground cumin
1/2 tsp. pepper
1/2 c. chopped onion
1 (1 lb. 12 oz.) can tomatoes

Preparation

Trim excess fat from each pork chop.
Slowly brown chops in melted shortening, about 15 to 20 minutes; drain off excess fat. Combine salt, cumin, chili powder and pepper; sprinkle over chops. Add rice, onion and chopped green pepper.
Pour tomatoes over top. Cover and cook over low heat 35 minutes, stirring occasionally. Add green pepper rings and cook 5 minutes longer or until rice and meat are tender.
Serves 5.