I love, love, love my crockpot. The thing is, though, that I regularly use it to make roasts and other large pieces of meat. One of my favorite recipes is for Slow Cooker Cuban Pork. It’s tender and delicious, but there are always lots of leftovers. So, I have to figure out ways to re-purpose it.
Bowls, like this Cuban Pork Bowl, are one of my favorite ways to remake those leftovers. They’re easy, healthy, and totally customizable. So, these bowls are a great way to get another yummy dinner out of your crockpot without just having the same old leftovers.
- 2 ½ c. chicken broth
- 1 c. uncooked brown rice
- 2 cloves garlic, minced
- 1 tsp. olive oil
- 1 T. fresh lime juice
- 1/4 c. chopped cilantro
- 2 c. Slow Cooker Cuban Pork
- 1 c. black beans, drained and rinsed (I don't heat them first, but you certainly could)
- 1/4 c. Pico de Gallo
- 2 T. chopped cilantro
- 2 T. queso fresco (optional)
- In a saucepan, bring chicken broth to a boil.
- Stir in brown rice, garlic, and olive oil.
- Cover, and cook for 25-35 minutes, or until rice has absorbed the liquid and is done.
- Remove from heat, and fold in lime juice and chopped cilantro.
- To assemble, layer rice, pork, beans, Pico, cilantro, and queso fresco (if using).