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| 1 |  | cup uncooked white rice |
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| 2 | | teaspoons extra-virgin olive oil |
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| 1 | | pound lean pork roast or stew meat, trimmed of fat, cut into 1-inch cubes |
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| 1 | | cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
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| 2 | | cloves garlic, minced |
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| 1 | | medium onion, peeled, cut into 1/2-inch dice |
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| 2 | | ribs celery, cut into 1/2-inch dice |
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| 2 | | medium carrots, cut into 1/2-inch dice |
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| 1 | | zucchini, cut in half lengthwise, then cut into 1/2-inch half moons |
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| 1 | | yellow squash, cut in half lengthwise, then cut into 1/2-inch half moons |
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| 1 | | yellow bell pepper, seeded and cut into 1/2-by-2-inch strips |
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| 1 | | red bell pepper, seeded and cut into 1/2-by-2-inch strips |
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| 1 | | twenty-eight-ounce can plum tomatoes |
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| 2 | | teaspoons chopped fresh thyme |
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| 2 | | teaspoons chopped fresh flat-leaf parsley |
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| 1 | | teaspoon salt |
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| 1/2 | | teaspoon freshly ground black pepper |
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| | 1. Bring a saucepan of water to a boil. Stir in rice; reduce to a simmer. Cook until rice is tender, about 20 minutes. Drain, rinse with warm water, and set aside, covered. |
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| | 2. Heat oil in a high-sided skillet on medium-high heat. Add pork; sauté, stirring occasionally, until brown on all sides, 3 to 4 minutes. Transfer pork to a plate; cover. |
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| | 3. Place 1/2 cup stock, garlic, onion, celery, and carrots in pan. Cook, stirring occasionally until they soften, about 3 minutes. Add zucchini, squash, and peppers. Toss well; cook until soft, about 5 minutes. |
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| | 4. Stir in remaining 1/2 cup stock and tomatoes with juice, breaking tomatoes apart with a spoon. Stir in thyme and parsley. |
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| | 5. Return pork to pan, reduce heat to low, cover, and simmer until pork and vegetables are tender, about 20 minutes. Season with salt and pepper; serve over reserved rice. |
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| | | Per serving: 315 calories, 6 g fat, 70 mg cholesterol, 39 g carbohydrate, 731 mg sodium, 27 g protein, 5 g dietary fiber. |
