BBQ Pulled Pork and Rice Skillet Supper

fork full of bbq rice with pulled pork, beans, rice and cheese over dinner plate.

BBQ Pulled Pork and Rice Skillet Supper

Turn leftover pulled pork into a fabulous Mexi-Q dinner dish with this one pan recipe. The shredded pork and rice cook with veggies and barbecue sauce to make a easy and delicious meal.

Prep Time10

Cook Time30

Total Time40

Servings: Servings

Author: Carlee

Ingredients

1 Tablespoon vegetable oil
¾ cup bell pepper diced
½ cup onion diced
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 1 Tablespoon vegetable oil in large skillet over medium heat. Add ½ cup onion, ¾ cup bell pepper and 2 teaspoon garlic powder and cook until they start to soften. Season with a pinch of salt and some black pepper
Add the 1½ cups pulled pork and 1 cup rice to the skillet with the vegetables. Cook for a couple of minutes, stirring occasionally, until the rice is lightly toasted.
Stir in 2 cups 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 15 oz. can black beans, 1 cup corn kernels, 14.5 oz can diced tomatoes, and ¾ cup BBQ sauce.
Top with ½ cup shredded cheddar 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. A few ideas include green onions, cilantro, hot sauce, diced tomatoes, and/or lime wedges.

Notes

I usually use defrosted frozen corn, but you can use drained canned corn or fresh corn if you prefer.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

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