Pork Chop 'N' Rice Casserole - cooking recipe

Ingredients

4 pork loin chops, bone in (about 1-1/2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
2/3 cup long-grain white rice
1 cup water
1 (14 1/2 ounce) can diced tomatoes, jalapeno-flavored
2 medium sweet green peppers, halved, seeded and thinly sliced into strips
1 cup cheese, taco-blend shredded

Preparation

Heat oven to 350\u00b0F.
Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.
Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.
Bake in oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving.