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2 c. rice, cooked dry
4 (3 oz.) pork chops
1 large bell pepper, chopped
1 large onion, chopped
2 Tbsp. butter

Place rice on to cook first. In a skillet, fry salt and
peppered pork chops until brown on each side. Cut chops away from
bone and into small bite size pieces.

In small saucepan, melt butter, then slowly cook bell peppers
and onions until done. Add pork chops. Let simmer until pot of
rice is done.

Mix rice and ingredients in saucepan all together into a large
pan. Serves 4 people.

Shrimp may be used in place of pork chops.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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