Pork Chop, Rice And Mushroom Casserole - cooking recipe

Ingredients

1/2 c. regular long grain rice
4 Tbsp. melted oleo
1 can mushrooms, sliced
1/2 c. fine chopped onion
1 c. fine chopped celery
1 1/4 c. water
2 beef bouillon cubes
1/2 tsp. salt
4 well-trimmed pork chops
1/2 tsp. seasoned pepper
few slices ripe tomato

Preparation

In 10-inch skillet, cook dry rice until golden brown.
Pour into 2-quart casserole or roaster.
Cook in same skillet oleo, mushrooms, onion and celery until onion and celery are tender or transparent.
Add water, bouillon cubes and seasonings.
Bring to a boil.
Pour over rice.
Stir to mix.
Place chops on top.
Put layer of tomatoes on chops.
Cover.