5 pork chops, 1/2 inch thick
1 1/2 tsp. salt
1 tsp. chili powder
1 tsp. Accent
Dash of pepper
3/4 c. Uncle Bens conventional rice
1/2 c. chopped onions
1/4 c. chopped green peppers
1 (#2 1/2) can whole tomatoes
5 green pepper rings
Shredded sharp cheese

Trim excess fat from chops. Heat fat in heavy skillet. When you have about 2 tablespoons melted fat, remove trimmings (or use salad oil instead of fat). Slowly brown chops in hot fat; drain off excess fat.

Combine seasonings; sprinkle over meat. Add rice, onions, green peppers. Pour tomatoes over, cover and cook over low heat 30 to 35 minutes, stirring occasionally. Add green pepper rings and cook 5 minutes longer or until rice and meat are tender. Sprinkle with cheese when served.