Calabaza con Cerdo y Arroz (Mexican Squash with Pork and Rice)

Ingredients

• 1 batch Arroz Amarìllo
• 1 ½ lbs lean pork loin, 1" cubes
• 2 tbsp avocado oil
• 3 tbsp Sombreo Sam's Counter Seasoning
• 1 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 cup Texas 1015 onion, 1" chopped
• 3 cloves fresh garlic, diced very fine
• 1 Serrano Chile, seeded and diced fine
• 1 Zucchini Squash, sliced 1/3-1/2", then quartered
• 1 Summer Squash, sliced 1/3-1/2", then quartered
• 2 Calabaza Squash, sliced 1/3-1/2", then quartered
• ⅓ cup Goyo Sofrito
• 1 ½ cups sweet corn
• 1 tbsp Counter Seasoning
• 1 tbsp comino
• 1 tbsp sweet paprika
• 1 cup vegetable stock, chicken stock or water, you probably won't use it all
• 4 -8 ounces Goya Spanish Styple Tomato Sauce, optional
• ¼ cup fresh scallions, sliced for garnish, optional