1 box long grain & wild rice
1 can cream of mushroom soup
1 1/4 c. water
1 (16 oz.) can Chinese vegetables, drained
6 lean pork chops (or veal chops or chicken pieces)

Combine contents of rice box, soup, and water in 2 quart casserole. Add drained Chinese vegetables. Arrange chops on top and sprinkle with black pepper. Bake uncovered for 1 hour and 20 minutes at 350 degrees. Serve with Chinese noodles and soy sauce. (Sliced pineapple and/or green beans are tasty accompaniments.)