Pork Chop Spanish Rice

Trim excess fat from each pork chop.

Slowly brown chops in melted shortening, about 15 to 20 minutes; drain off excess fat. Combine salt, cumin, chili powder and pepper; sprinkle over chops. Add rice, onion and chopped green pepper.

Pour tomatoes over top. 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.

Serves 5.