Pork Chops And Rice Casserole - cooking recipe

Ingredients

1 1/2 c. quick cooking or converted rice
1 1/2 c. water
1 small can (8 oz.) or 1/2 large can whole kernel corn
1 carrot, shredded
1/2 tsp. dried thyme
1 (10 oz.) can cream of mushroom soup
4 to 8 pork chops (1/4-inch thick)
pepper
seasoned bread crumbs
paprika
butter or margarine, melted

Preparation

In a medium saucepan, combine uncooked rice, water, undrained corn, carrot and thyme; bring to a boil, then stir in soup.
Pour mixture into a rectangular baking dish.