1 tbsp. flour
1 c. uncooked rice
1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) tomato sauce
1/3 c. water
1 med. onion, sliced
1 green pepper, cut into 1 inch chunks
1/2 tsp. salt
1/2 tsp. thyme leaves
1/2 tsp. basil leaves
1/2 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 bay leaf
6 loin pork chops, 1/2 inch thick
Salt, pepper, paprika

Preheat oven to 350 degrees. Shake flour in large size (14 x 20 inch) cooking bag. Place in 13 x 9 x 2 inch baking pan. Add rice, tomato sauce, tomatoes, water, onion, green pepper and seasonings. Squeeze bag gently to blend ingredients. Arrange rice and vegetables in an even layer. Trim excess fat from pork chops. Season with salt, pepper and paprika.

Place chops in bag on top of rice and vegetables. Close bag with nylon tie. Make 6 (1/2 inch) slits in top. Cook 1 hour or until meat is tender. Before serving, remove bay leaf and stir rice. Makes 4-6 servings.