A one pan, easy and delicious meal that is perfect for using up your pork or chicken leftovers!
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With an active baby added to the mix, I'm all about only having to cook up meat once a week. We do up a big batch of grilled or baked chicken or a giant slow roasted pork butt and then repurpose the leftovers throughout the week. Having the protein pre-cooked makes pulling together the rest of our weeknight meals a breeze. It's so easy to add the chicken/pork into a variety of different dinners so you never get sick of it!
This spinach-artichoke pork fried rice came about during a week of Gordon Ramsay smoky pulled pork leftovers. Some of our go-to dinners repurposing this pork include BBQ pulled pork pizza, street tacos and pork and veggie mac & cheese. I felt like something totally different though and wanted to use up ingredients we had sitting in our fridge and pantry so spinach-artichoke pork fried rice was born and did not disappoint! Stay tuned for our upcoming posts covering a week's worth of chicken and pork recipes for when you decide to use our life hack and make up some giant batches of meat to start your week off right!
An easy 1 pan dinner that is packed with flavor and is a perfectly creative way to reuse leftover pork or chicken.
Ingredients
3 T butter
1 yellow onion - diced
1 c. long grain rice
1/4 t. garlic powder
1/2 t. dried parsley
1/2 t. dried basil
1 14 oz can artichoke hearts - roughly chopped
2 1/4 c. chicken broth
2 c. leftover pulled pork - roughly chopped
1 large handful of baby spinach - chopped
optional feta cheese for topping
Directions
Melt butter over medium heat in a large non-stick sauté pan. Add the yellow onion and cook, stirring occasionally, for 3 minutes. Add rice and dried spices, stir and cook about 5 minutes or until rice is just starting to brown. Stir in artichokes and cook an additional 5 minutes. Stir in chicken broth, bring to boil and then reduce heat to low and simmer covered for 20-25 minutes or until the rice is cooked through. Stir in the pulled pork and spinach for the last 5-7 minutes of cooking time. Top with feta to serve if desired.
Time: 45 minutes
Serves: 4-6