1. In medium bowl, combine 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt and pepper to taste; add pork and toss to coat.
2. In 12-inch skillet, heat oil over medium-high heat until hot. Add pork; cook, stirring occasionally, until browned, about 3 minutes. Remove pork from skillet; set aside.
3. Add rice and onion to skillet; cook and stir 2 minutes or until rice is opaque and onion is translucent. Stir in 1-1/2 cups water, tomatoes, remaining 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon cumin and pepper to taste. Bring to a boil; stir in pork. Cover; reduce heat to low and simmer 25 to 30 minutes or until rice is tender and most of the liquid is absorbed.
Serving Suggestions
For added flavor, sprinkle with minced fresh cilantro. Add 1 cup frozen corn and 1/2 cup chopped green bell pepper to rice mixture with tomatoes; proceed as directed.
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