Instructions: 1. Cook rice in medium-size saucepan according to package directions, omitting butter, oil or margarine.

2. After rice has cooked 18-19 minutes, heat oil in large nonstick skillet over medium-high heat. Add pork chops and cook 2 minutes per side or until no longer pink at center. Remove to one side of a serving platter.

3. Put tomatoes in skillet and heat through.

4. To serve, mound rice on serving platter. Top with pork chops. Spoon on tomatoes and sprinkle cilantro over all.

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