Latin Rice Bowl with Black Beans, Roasted Pork and Oven Roasted Tomato, Cortido
Heat a little oil in a sauté pan. Add the rice. Sauté on high allowing the rice to become hot and fragrant. Transfer to serving bowls.
Remove the tomatoes from their jar and reserve.
Omnivores: Remove the pork. Tear or cut into chunks and fry them in the hot sauté pan. Allow them to heat through and become tender. 2-3 minutes. You can lid them to heat through faster. Transfer the pieces and their broth onto the rice.
Heat the beans in the sauté pan over medium. Add them and their broth to the rice bowls.
Top with the tomatoes and remaining cilantro.
Use a fork to scoop the cortido from the jar leaving the excess liquid behind. Top the rice bowls with the cortido and serve.
Sweet Corn Chowder, Whole Wheat-Corn Meal Bread, Frissee Salad
Heat the soup gently. Add a little salt if you like - I do like this soup a little salty.
Warm the bread, slice, and dunk in the soup.
Dress the salad.