Leftover Pork and Veggie Rice Bowls

In a medium pot, combine 1 cup rice with 2 cups water (or according to package directions). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

While rice cooks, wash and chop 2 cups broccoli florets into bite-sized pieces.

Wash 1 medium red bell pepper, remove the seeds and stem, and slice into thin strips.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli and cook for 4-5 minutes until bright green and slightly tender.

Dice 2 cups leftover cooked pork into bite-sized pieces.

Add the diced pork to the skillet with the broccoli and heat for 2-3 minutes until warmed through.

Add the bell pepper strips to the skillet and cook for 1-2 minutes until slightly softened but still crisp.

Cut the lime in half and squeeze the juice from half the lime over the pork and vegetable mixture. Save the other half for serving.

Season the mixture with 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

Divide the cooked rice among 4 bowls. Top each bowl with equal portions of the pork and vegetable mixture.

Drizzle each bowl with remaining 1 tablespoon olive oil divided among the bowls.

Serve with remaining lime half cut into wedges for squeezing over the top.