Roast Pork and Black Beans on Rice with Zesty Herb Salad

Ingredients

• 1 ½ cups water
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• 1 package fully cooked pork roast (15 oz)
• 1 (15-oz) can seasoned black beans (undrained)
• 2 tablespoons sofrito (Spanish cooking sauce)
• 2 cups instant rice
• 1 medium onion

Prep

• Place water, oil, and salt in medium saucepan and cover; bring to boil for rice.

Steps

1. Transfer pork roast (including juices) to microwave-safe baking dish; top with black beans and sofrito. Cover loosely; microwave on MEDIUM (50% power) for 10 minutes or until thoroughly heated.
2. Cook rice following package instructions.
3. Break pork roast apart, using two forks. Stir until blended; microwave on HIGH for 2 more minutes to blend flavors.
4. Slice onion thinly. Fluff rice with fork. Spoon pork and black beans on rice; top with onions and serve.

Ingredients

• 1 small red bell pepper, thinly sliced
• 1 tablespoon fresh cilantro, coarsely chopped
• 1 bag romaine salad blend (5-10 oz)
• 1 cup grape tomatoes
• ½ cup matchstick carrots
• 1 tablespoon cooked bacon pieces
• juice of ½ lime
• 2 tablespoons Italian salad dressing

Prep

• Slice pepper; chop cilantro.

Steps

1. Place salad blend, tomatoes, carrots, bacon, peppers, and cilantro in salad bowl.
2. Squeeze juice of one-half lime into small bowl; whisk in salad dressing until blended. Add to salad; toss to coat. Serve.