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Leftover Pulled Pork Spanish Rice (Mexican Rice)

A comforting dish that transforms leftover pulled pork into a vibrant Mexican meal, filled with flavor and warmth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the rice
  • 2 cups cooked Spanish rice Plain white rice can be used with added tomato sauce and spices.
  • 2 cups leftover pulled pork BBQ or chipotle seasoned pulled pork can be used.
  • 1 tablespoon olive oil Can substitute with coconut oil.
  • 1 medium onion, chopped Provides the aromatic base.
  • 2 cloves garlic, minced Garlic powder can be used for a lighter flavor.
  • 1 medium bell pepper, diced Use red or green for color.
  • 1 can (14 oz) diced tomatoes Fire-roasted tomatoes add extra flavor.
  • 1 teaspoon cumin Essential for Spanish flavor.
  • to taste salt and pepper Adjust according to preference.
  • to taste fresh cilantro (optional) For garnish.

Method
 

Preparation
  1. In a large skillet or pan over medium heat, add the olive oil and let it shimmer.
  2. Toss in the chopped onion and cook until translucent, about 3-4 minutes.
  3. Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until soft.
  4. Stir in the leftover pulled pork, allowing it to warm through.
  5. Pour in the diced tomatoes (with their juices) and the cooked Spanish rice, mixing to ensure even distribution.
  6. Add cumin, salt, and pepper. Stir well and cook for about 5-7 minutes, ensuring the rice is heated and slightly toasted.
  7. Remove from heat and optionally sprinkle freshly chopped cilantro on top before serving.

Notes

To store, keep in an airtight container for up to 3 days in the fridge. You can freeze portions for up to 2 months. Reheat with a splash of broth to prevent drying out.