Pulled Pork Hoppin’ John with Brown Rice and Sauteed Spinach

Pulled Pork Hoppin’ John with Brown Rice and Sauteed Spinach

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 18, 2018.
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To save on time and dishes, stir butter, spinach and garlic through rice at the end until wilted. You’ll have some red Mexican sauce leftover. This is perfect for nachos, quesadillas or just as a dip for corn chips.

Ingredients

Brown Rice

  • ½ cup Japanese brown rice
  • ½ cup water
  • 1/8 teaspoon salt

Hoppin’ John

  • ½ red onion, finely diced
  • ½ capsicum, diced 1cm
  • 2 tablespoons red Mexican sauce
  • 2 teaspoons hoppin’ John spice mix
  • 1/3 can black beans, drained and rinsed
  • 150g pulled pork shoulder
  • 2/3 cup chicken or vegetable stock

Sautéed Spinach

  • ½ teaspoon butter
  • 1/3 bag baby spinach, roughly chopped

Red Mexican Mayonnaise

  • 1½ teaspoons red Mexican sauce
  • 1 tablespoon mayonnaise

Steps

  1. Prepare vegetables and beans. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a medium pot on medium heat. Add onion and capsicum and cook for about 4 minutes, until starting to brown, add red Mexican sauce and hoppin’ John spice mix and cook for 1 minute, until fragrant.
  3. Add beans, pork and stock and cook for about 5 minutes, until flavours develop and sauce thickens. Season to taste.
  4. While hoppin’ John cooks, heat butter and a drizzle of olive oil in a small fry-pan on medium-high heat. Add spinach and cook for 1-2 minutes, stirring occasionally, until wilted. Season to taste and remove from heat.
  5. In a small bowl, combine red Mexican sauce and mayonnaise and season to taste.
  6. To serve, place ¾ cup cooked brown rice into a bowl, top with pulled pork hoppin’ John and sautéed spinach. Dollop over red Mexican mayonnaise

Nutritional Information

Energy 2743 kj
656 kcal
Protein 45.2g
Carbohydrate 67.0g
Fat 22.3g