This one came together out of ‘leftover necessity’. I’m sure you know the feeling, the pantry, freezer and fridge are endlessly piling up with a little of this, a little of that. This was a particularly successful meal using:
- Ground pork
- Green enchilada sauce, Hatch is my favorite big brand
- Pico de gallo
- Jasmine rice
- S&W black beans
I quickly browned the pork, then cooked through with some leftover green enchilada sauce I had in the freezer (quickly defrosted in the microwave). I also added a half can of black beans and a little hot sauce to add some zest.
On the side, some instant Minute Maid rice, because well – 60 seconds in the microwave. A flurry of the end of some pico de gallo from dinner the night before and a pile of pepitas. A really quick, healthy and delicious weeknight meal.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!