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BBQ Pulled Pork and Rice Skillet Supper
One pan BBQ pulled pork and rice skillet dinner is full of flavor and texture. It will have everyone coming back for a little more and leave you with very few dishes too!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings:
8
Servings
Author:
Carlee
Ingredients
1
Tablespoon
oil
¾
cup
bell pepper
chopped
½
cup
onion
chopped
2
teaspoon
garlic powder
1½
cups
pulled pork
1
cup
rice
2
cups
water
14.5
oz
can diced tomatoes
undrained
15
oz.
can black beans
drained and rinsed
1
cup
corn kernels
¾
cup
BBQ sauce
½
cup
shredded cheddar cheese
green onions or cilantro for garnish
Instructions
Heat oil in large skillet. Add onions, peppers and garlic and cook until they start to soften. Season with salt and pepper
Add the pulled pork and rice to the skillet, stirring until the rice is lightly toasted.
Stir in the water, bring to a boil and then simmer for about 20 minutes. Add a little more water if necessary to keep it from drying out.
Once rice is al dente, stir in black beans, corn, tomatoes, and BBQ sauce.
Top with cheese and cook until cheese begins to melt.
If you'd like (and you have an oven safe skillet), broil until cheese is bubbly and starting to brown.
Garnish as desired.
Notes
I usually use defrosted frozen corn, but you can use drained canned corn or fresh corn if you prefer.
Nutrition
Serving:
1
serving
|
Calories:
302
kcal
|
Carbohydrates:
48
g
|
Protein:
14
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
23
mg
|
Sodium:
902
mg
|
Fiber:
9
g
|
Sugar:
19
g
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