|Canned whole kernel corn||40 Ounce|
|Yellow squash||1⁄2 Pound|
|Canned tomatoes||40 Ounce|
|Red pepper||1 Teaspoon|
|Ground pepper||1 Teaspoon|
|Chili powder||1⁄4 Cup (4 tbs)|
|Rice||2 Cup (32 tbs)|
Cut pork into bite-sized cubes; brown in small amount of fat in Dutch oven.
Saute onion in marga- rine in small skillet; add to pork.
Add corn, squash and tomatoes; mix thoroughly.
Add peppers, salt and chili powder.
Cook, over low heat for 1 hour; stir frequently.
Prepare rice according to package direc- tions.
Serve pork over rice.