6 pork chops
2 c. rice, uncooked
4 c. tomato juice
1/2 c. bell peppers, chopped
2/3 c. onions, chopped

Wash pork chops; dry. Add salt and pepper and coat with flour. Fry chops in oil until brown. Place in casserole dish. Pour 2 cups rice over chops, sprinkle bell peppers and onions over rice. Pour 4 cups tomato juice over top of peppers and onions. Cover with foil. Bake in 350 degree oven until rice is fluffy and tender.