4 pork shoulder steaks
2 tbsp. fat
1 (No. 3) tomatoes
1 1/2 c. water
1 c. finely chopped green pepper
1 1/2 c. finely chopped onion
3 tsp. salt
1 tsp. pepper
1 c. rice

Brown shoulder steaks thoroughly in hot fat in a heavy skillet. Remove steaks and season to taste with salt. Saute washed and drained rice in remaining fat about 5 minutes, or until delicately browned, stirring constantly.

Add water, vegetables and seasoning; blend well. Place steaks on top, cover and cook over low heat 35 to 45 minutes until meat is tender and liquid has been almost entirely absorbed. Makes 4 servings.