Leftover Pulled Pork Spanish Rice (Mexican Rice)
This pulled pork Spanish rice includes corn and roasted hatch chilies. It is the perfect comfort food dish when you have leftover pulled pork. So easy to whip up and kids of all ages will devour it!
Servings 8
Calories 331kcal
Ingredients
- 2 tablespoon extra olive oil
- ¼ cup chopped onions
- 1 cup corn kernels
- 2 cups long grain rice
- 1 garlic clove minced
- 1 teaspoon sea salt
- ½ teaspoon chile powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- 4 oz diced roasted green chiles
- 8 oz tomato sauce
- 3 cups chicken broth
- 12 oz shredded pork
- ¼ cup chopped cilantro
- 1 lime cut into wedges (optional)
Instructions
- Heat a large pot over medium-high heat, add olive oil. Once the oil is hot add onions and sauté until softened, about 1-2 minutes.
- Stir in corn and continue cooking for another minute or two.
- Add the rice and sauté the rice, stirring frequently until the grains are lightly toasted and fragrant, about 5 minutes. Continue stirring the rice continuously so the rice does not burn.
- Reduce heat to medium and add garlic and sauté briefly, about 30 seconds.
- Stir in salt and spices until rice is coated evenly.
- Stir in roasted chiles and then tomato sauce.
- Once everything is incorporated, slowly pour in the chicken stock.
- Once the liquid begins to boil, cover the pot and reduce to low heat.
- Cook until the all of the liquid is absorbed, about 25-30 minutes.
- Turn off the heat, keep the cover on, and allow the rice to rest for 5 minutes.
- Gently fluff the rice and stir in the shredded pork.
- Garnish with cilantro and serve with lime wedges (optional).
Notes
There are a number of ways to customize this dish to your own personal liking.
Instead of tomato sauce, use 2 tablespoon tomato paste and 6 ounces of water. You can also use 8 oz of your favorite tomato based salsa.
You can also add chopped tomatoes (¾ cup) for more tomato flavor. If you don't like spicy food, you can sauté ¾ cup diced bell peppers with the onions.
Not a fan of cilantro? Top your rice with chopped red onions or green onions.
You can also make this dish with long grain brown rice. Just add an additional ¼ cup of chicken stock for every cup of brown rice. The brown rice will also take additional time to cook, about 15-30 more minutes.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: Many people ask about freezing rice. Yes, you can technically freeze cooked rice. Unfortunately, once thawed and reheated it gets a bit mushy.
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 27g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 1085mg | Fiber: 2g | Sugar: 5g
