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 (1 lb. 4 oz.) 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 pepper. Add rice, onions, and chopped green peppers. Pour in tomatoes with liquid, breaking tomatoes into pieces with a wooden spoon. Cover and bring to a boil over high heat. Reduce heat and simmer 35-40 minutes, stirring occasionally. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with cheese. Transfer to a serving platter, arranging chops and pepper rings over the top.

You may use pre-cooked rice. Add during last 10 minutes of cooking.