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Pork Chops and Spanish Rice


5 pork chops
2 tbsp. shortening
1 tsp. salt
1/2 tsp. chili powder
Dash of pepper
3/4 c. uncooked long grain rice
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (12 oz.) can tomatoes
5 green pepper rings
1/2 c. grated sharp cheese


Slowly brown pork chops in shortening; drain off excess fat. Combine salt, chili powder and pepper; sprinkle over the chops. Add rice, onion and the green pepper; pour the tomatoes over all. Cover and cook over low heat 35 minutes, stirring occasionally.

Add green pepper rings and cook 5 minutes longer or until rice and meat are tender. Sprinkle with cheese and serve.

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