Mexican Pork Chops and Rice

Mexican Pork Chops and Rice 6 thick (3/4 inch) pork chops salt and pepper oil 3/4 cup uncooked long grain rice 1 1/2 cup water 1 tsp salt 1 (8 oz) can tomato sauce 1 pkg taco seasoning 1/2 cup cheddar cheese 1 med green pepper, sliced into rings Season pork chops with salt and pepper. Brown chops on both sides in small amount of oil in a skillet. Place browned pork chops in the bottom of a prepared 9x13 baking pan. Sprinkle dry rice around the pork chops. In a bowl combine the water, salt, tomato sauce and taco seasoning. Mix well. Pour over top of the pork chops and rice. Cover pan with foil and bake for 1 hour at 350F. Remove foil, and sprinkle the pork chops with cheese and top with the pepper rings. Return to the oven, uncovered and bake for another 15 minutes.