Quickie Spanish Rice and Pork Loin Chop

olive oil
, boneless
pepper
garlic salt
onion
green bell pepper
red bell pepper
fresh cilantro
instant rice
water
diced tomatoes with green chilies, undrained
cumin
garlic French bread

1. Pour olive oil into a skillet and add pork loin. Sprinkle with pepper and garlic salt and cook over medium heat.
   
2. Dice onion, peppers and cilantro and set aside.
   
3. In a shallow pan with a lid, combine instant rice, water and canned tomatoes. Heat on high to boiling, reduce heat to low, add chopped vegetables and cover.
   
4. Turn chops and sprinkle again with pepper and garlic salt. If chops are thick, cover to cook through to the center.
5. Heat bread according to package directions.
   
6. When rice has cooked for 15 minutes, uncover. Turn heat up to medium and continue cooking until all the moisture has been absorbed.
   
7. Smother pork loin with rice and serve with hot bread.