Southern Living JANUARY 2004
Sauté pork and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.
Cut zucchini in half lengthwise, and cut each half into thick slices.
Add zucchini, 3 1/2 cups water, and next 3 ingredients to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice. Cover, remove from heat, and let stand 5 minutes. Serve with desired condiments.
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