Greek Spinach Rice with Crispy Pork & Roasted Tomatoes
Lemony spinach and rice pilaf topped with seared pork belly and burst cherry tomatoes—a complete, one-pan Greek dinner that tastes restaurant-worthy in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Heat a large skillet over medium-high. Add pork belly and sear, stirring occasionally, until edges crisp, ~6 minutes. Transfer to a plate.
Step 2
Add rice to the same skillet and toast, stirring, for 1 minute until fragrant. Pour in 2 cups salted water.
Step 3
Bring to a boil, then reduce heat to low, cover, and simmer for 14 minutes until rice is tender and water is absorbed.
Step 4
Scatter spinach over rice, cover, and let wilt for 1 minute. Stir in lemon zest, lemon juice, and dill. Fold in crispy pork.
Step 5
In a separate small skillet over medium-high, sear cherry tomatoes cut-side down until blistered and soft, ~3 minutes.
Step 6
Divide rice between bowls. Top with roasted tomatoes and any pan juices. Serve hot.
Tools you’ll need
- large skillet with lid
- small skillet
- wooden spoon
- knife and cutting board
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