Garam Masala Pork and Chickpea Rice Bowls

• boneless pork loincut into bite-size pieces24 oz
• white rice: null2 cup
• chickpeasdrained and rinsed2 cup
• frozen spinachthawed and squeezed dry2 cup
• red onionfinely diced1/2
• garlicminced2 clove
• tomato sauce: null1 cup
• garam masala: null4 tsp
• extra-virgin olive oil: null4 tbsp
• kosher salt: null1 tsp
• black pepper: null1/2 tsp

Instructions

1. 1Finely dice the red onion, mince the garlic, and thaw and squeeze the spinach dry. Cut the pork loin into bite-size pieces. Do not rinse the pork. Pat it dry, season it with kosher salt and black pepper, and keep it separate from ready-to-eat ingredients.
2. 2Rinse the rice under cool water, place it in a saucepan with water and a pinch of salt, and bring to a boil. Cover, reduce the heat to low, and simmer for 18-20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let it stand covered for 5 minutes.
3. 3Heat the olive oil in a deep skillet over medium heat. Add the seasoned pork in a single layer and cook for 4-5 minutes, turning occasionally, until browned on the outside and the thickest pieces reach 145°F (63°C). Transfer the pork to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
4. 4Add the onion and a pinch of salt to the skillet and cook for 3-4 minutes, until translucent and softened. Add the garlic and garam masala and cook for 30-60 seconds, until fragrant.
5. 5Stir in the tomato sauce, chickpeas, and spinach. Return the pork and any accumulated juices to the skillet, cover, and simmer for 8-10 minutes, until the sauce is hot, the spinach is tender, and the pork is fully cooked at 145°F (63°C). Taste and adjust with salt and black pepper, then rest at least 3 minutes before slicing.
6. 6Spoon the rice into bowls and top with the pork and chickpea mixture.