4 pork chops
1 tbsp. oil
1 tsp. salt
1 tsp. chili powder
1/4 tsp. black pepper
3/4 c. long grain rice
1/2 c. chopped onions
1/4 c. chopped green peppers
1 can whole tomatoes
5 green pepper rings
1/2 c. grated cheddar cheese

In a large Dutch oven, slowly brown the chops in heated oil. Drain off excess oil.

Sprinkle chops with salt, chili powder and black pepper. Add the rice, onions, chopped green pepper. Pour in the tomatoes with liquid breaking the tomatoes into pieces with wooden spoon. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes stirring occasionally.

Add the pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with the cheese.

Transfer to a serving platter arranging chops and pepper rings over the top.