Pork Zucchini and Pepper Taco Rice

• boneless pork loincut into thin strips1 1/4 lb
• brown rice:1 cup
• zucchinihalved lengthwise and sliced3/4 lb
• red bell pepperthinly sliced1
• onionthinly sliced1/3 lb
• tomato sauce:1 1/4 cup
• shredded cheddar cheese:1 cup
• taco seasoning:3/4 oz
• salt & black pepper:1/2 tsp

Instructions

1. 1Cut the pork into thin strips, halve and slice the zucchini, thinly slice the bell pepper, and slice the onion. Do not rinse the pork. Pat it dry and season with salt and black pepper.
2. 2Heat a skillet over medium-high heat. Add the pork and cook 4-6 minutes, turning occasionally, until browned and the thickest pieces reach 145°F (63°C). Transfer to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
3. 3Add the onion, bell pepper, and zucchini to the skillet. Season lightly with salt and cook 4-5 minutes, until crisp-tender and lightly browned.
4. 4Stir in the rice, tomato sauce, taco seasoning, and enough water to cook the rice according to its package directions. Cover and simmer until the rice is tender and the liquid is absorbed, tasting near the end for a tender grain.
5. 5Return the pork to the skillet, stir in the cheddar, and cook 2-3 minutes, until the cheese melts and the pork reaches 145°F (63°C). Taste and adjust with salt and black pepper, then rest at least 3 minutes before slicing.