4-6 pork chops
1 (16 oz.) can stewed tomatoes
1 c. rice
1/4 c. diced bell pepper
1 1/2 c. grated cheddar cheese

Brown or fry pork chops. Cook rice separately and sprinkle bell pepper on top while cooking rice. After pork chops are done, remove from pan; drain grease; put pork chops back in pan. Pour in stewed tomatoes; simmer 5 minutes. Then pour in rice and simmer until juice is absorbed by rice, or drain excess juice. Add cheese. Take off stove and apply a lid. Perfect for electric skillet too.

NOTE: For variety, try ham instead of pork chops.