Prepare rice according to package directions. Set aside.

Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves. Set aside.

Slice pork across grain into 1/4-inch slices; place in medium bowl. Sprinkle pork with garlic salt and pepper flakes; mix well.

Cook bacon in medium skillet over medium-high heat. Remove bacon from skillet using slotted spoon; set aside.

Add pork, tomatoes and onions to skillet; cook 3 minutes or until pork is barely pink in center. Stir in tomato juice mixture; cook, stirring constantly, 1 minute or until sauce thickens slightly. Remove from heat; stir in bacon. Serve pork stir-fry over rice.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1 Fat.

Nutrition Facts: Calories 290; Calories from Fat 32%; Total Fat 10g; Saturated Fat 3g; Protein 23g; Carbohydrates 26g; Cholesterol 43mg; Sodium 569mg; Dietary Fiber 2g.