Pulled Pork and Vegetable Rice

I love cooking and can spend hours in the kitchen (except in summer when I turn into Oscar the Grouch and just want to stuff myself into the fridge and never leave). Moving to Ontario and narrowly missing having a heart attack from seeing my first electricity bill has necessitated some changes to my cooking style. A leg infection and being barely able to stand for two weeks also helped inspire some really simple and quick recipes that can be created whilst hopping around on one leg. It never fails to amaze me what pain can accomplish.

This recipe combines various instant and fresh ingredients. It makes two average sized servings and costs around $5 to make (depending on the costs of the items at the time of purchase). To reduce costs, I usually use whatever’s in season or on sale.

Ingredients:
1 pack Uncle Ben’s Fast and Fancy Fine Herb Rice

1 pack Hungry Man’s Pulled Pork

1 lb bok choy or other leafy vegetable

3 cloves garlic

1/2 tsp butter or margarine

Preparation:
1. Wash and chop the vegetables and garlic.

2. Heat a pan or pot and put butter or margarine in.

3. Add chopped garlic and fry till fragrant.

4. Add chopped vegetables.

5. Separate the pork from the rest of the pack. Save for a snack later.

6. Add pork.

7. Add rice and flavoring.

8. Add water as per directions on rice package.


9. Cook until rice is soft and water has dried up (around 15 minutes).