Makes 4 bowls
Recipe by Christine Byrne
1 tablespoon plus 2 teaspoons olive oil, divided
2 cups cooked jasmine rice
⅔ cup sliced roasted bell peppers, coarsely chopped
1 teaspoon hot sauce
2 teaspoons unseasoned rice vinegar
12 ounces (about 1½ cups) shredded slow-cooker pork
1 small heart of romaine, shredded
1 medium, ripe avocado, chopped
¾ cup raw corn kernels
2 medium beefsteak tomatoes, cored and coarsely chopped
4 ounces yellow cheddar cheese, grated
¼ cup cilantro leaves, coarsely chopped
Salsa, to serve
Heat 1 tablespoon olive oil in a large saucepan or skillet over medium heat. Add the jasmine rice, bell peppers, hot sauce, and rice vinegar. Cook, stirring often, just until the rice is heated through, about 2 minutes. Divide the rice among four serving bowls.
Wipe out the saucepan, then heat the remaining 2 teaspoons of olive oil over medium heat. Add the pork and cook, stirring often, just until the pork is heated through, about 2 minutes.
Top each rice bowl with equal amounts of pork, then romaine, avocado, corn, tomato, cheddar, and cilantro, and serve.