Add EVOO to cover the bottom of the pan. Add the rice from 2 boxes of Rice-A-Roni Spanish rice flavor and saute until the vermicelli is golden brown.
Add 2 cups of water, the contents of the seasoning packets, a 28oz can of diced tomatoes (including liquid), 1 can of corn (drained) and the cooked pork. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes or until all the liquid is absorbed.
Top with grated Mexican cheese blend and serve.
Makes a complete meal for 3 or 4 people or so.