BBQ Pulled Pork Jambalaya

Ingredients

• 2 cups leftover BBQ pulled pork
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 medium yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 0.5 cup tangy BBQ sauce
• 1 tablespoon Cajun seasoning
• 2 tablespoons vegetable oil
• 10 ounces diced tomatoes with green chilies
• 0.25 cup green onions, sliced(optional)

Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the onion, bell pepper, and celery (the Holy Trinity) and sauté for 5 minutes until softened.

3. 3

   Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.

4. 4

   Add the uncooked rice to the pot and stir for 2 minutes to lightly toast the grains.

5. 5

   Pour in the chicken broth, diced tomatoes, and BBQ sauce, stirring to combine all ingredients.

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

7. 7

   Gently fold in the leftover BBQ pulled pork, cover again, and cook for an additional 5-7 minutes until the rice is tender and pork is heated through.

8. 8

   Remove from heat, let sit covered for 5 minutes, then fluff with a fork and garnish with green onions.