Spanish Pork Chop And Rice Casserole

Sprinkle pork chops with salt and pepper. Place in a single layer in a 13- x 9- x 2-inch baking pan.

Cut six 1/2-inch thick rings from the green peppers, discarding seeds, stems, and membranes. Chop remaining green bell pepper and set aside.

Place a pepper ring on each pork chop. Spoon rice into and around the pepper rings. Combine remaining chopped green pepper with the tomato sauce, water, onion, 1-1/4 teaspoons salt and 1/4 teaspoon pepper. Pour sauce over pork chops and rice.

Cover the dish tightly with foil and bake at 350 degrees F for about 1 hour, or until rice is tender. Baste rice with the tomato sauce mixture a few times during baking.