Fajita Pork Tenderloin with Roasted Potatoes

In a small saucepan, combine 1/3 cup of uncooked white rice and 2/3 cup of water. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes until the water is completely absorbed.

Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes. Fluff the cooked rice gently with a fork.

While the rice is resting, heat 1.5 tsp of canola oil in a medium non-stick skillet over medium-high heat.

Add 6 oz of leftover roasted potatoes and 1 sliced leftover roasted bell pepper to the hot skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are hot and the potatoes begin to get slightly crispy on the edges.

Add 6 oz of diced leftover cooked fajita pork tenderloin to the skillet. Toss all ingredients together and cook for an additional 2 to 3 minutes, stirring frequently, until the pork is thoroughly heated through and steaming.

To serve, transfer the warm white rice to a bowl and top with the reheated fajita pork, roasted potatoes, and bell peppers.