Mexicali Pork Chops

6 (1/2-inch thick) boneless pork loin chops
1 (1 1/4 ounce) envelope taco seasoning mix, divided
1 tablespoon vegetable oil
3/4 cup uncooked quick rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 medium-size green bell pepper, chopped
1 cup (4 ounce) shredded Cheddar cheese

Coat pork chops with half of taco seasoning mix, reserving remaining seasoning mix. Brown pork chops in hot oil in a large skillet.

Stir together reserved taco seasoning mix, rice, water and tomato sauce. Arrange pork chops over rice; sprinkle with green pepper.

Bake, covered, at 350 degrees F for 30 to 45 minutes or until done.

Remove from oven; uncover, and sprinkle with cheese. Bake 5 more minutes or until cheese melts.

Yields 4 to 6 servings.