Tex-Mex Pork

2-3 pork loins, cut into 3/4-inch cubes                        

1/4  cup  water

3/4  teaspoon  kosher salt                    

2  cups cooked rice

3/4  teaspoon  pepper                                         

1/4  cup  light sour cream

1 1/2  cups fresh salsa                                       

3/4  cup  cubed avocado

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper. Sauté for 8 minutes or until lightly browned. Add salsa and 1/4 cup water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.