Heat the water, salt and rice to a boil. Lower to a simmer, cover, and cook 20 minutes.

Place the corn and black beans in a colander and rinse. If the corn is frozen, rinse a few times so it starts to defrost.

In a large skillet, heat the oil and then add the chopped peppers. Mince the garlic and add it. Add the cumin and chili powder and stir.

Add the can of tomatoes (with juices), the corn, the black beans, and the pork. Stir well. Cover the skillet and cook over medium heat until heated through, stirring now and then.

At this point the rice is probably done. If not, just leave the skillet over low.

When the rice is done, turn the heat off and remove the skillet from the burner. Add the rice, cheese, and sour cream and stir, then serve.