Burrito Bowl Recipe

Name: Burrito Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked white rice; 2 tablespoons chopped fresh cilantro; 1 tablespoon orange zest; 2 cups cooked black beans; 1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows; 2 cups Pork Carnitas, recipe follows; 1 cup shredded Cheddar; 1/2 cup sour cream; 2 green onions, chopped; Salt; Pinch of sugar; 2 medium tomatoes, seeds removed, and chopped; 1/2 medium sweet onion, finely chopped; 1 jalapeno, ribs and seeds removed, finely chopped; 1 avocado, halved, pitted, peeled and cut into small cubes; 1 lime, juiced; 3 tablespoons chopped fresh cilantro; 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in); Salt and freshly ground black pepper; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 tablespoon olive oil; 1 onion, coarsely chopped; 4 cloves garlic, minced; 1 jalapeno, seeded and ribs removed, chopped; 1 orange, cut in half; 3 tablespoons vegetable oil

Servings: persons

3 cups cooked white rice
2 tablespoons chopped fresh cilantro
1 tablespoon orange zest
2 cups cooked black beans
1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows
2 cups Pork Carnitas, recipe follows
1 cup shredded Cheddar
1/2 cup sour cream
2 green onions, chopped
Salt
Pinch of sugar
2 medium tomatoes, seeds removed, and chopped
1/2 medium sweet onion, finely chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 avocado, halved, pitted, peeled and cut into small cubes
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

1
In a medium bowl, toss the rice with the cilantro and the orange zest.
2
Divide the rice evenly among 4 individual serving bowls.
3
Top with the black beans and half of the pico de gallo.
4
Add warm carnitas and top with the rest of the pico de gallo.
5
Sprinkle on the cheese, and spoon a dollop of the sour cream on top.
6
Finish with the chopped green onions.
7
In a small bowl, mix 1 teaspoon salt with the pinch of sugar.
8
In a medium bowl, toss the tomatoes gently with the salt mixture.
9
Add onion and jalapeno and combine.
10
Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado.
11
Sprinkle on the cilantro, and stir to combine.
12
Serve.
13
Rinse and dry the pork shoulder.
14
Salt and pepper liberally.
15
Mix the oregano and the cumin with olive oil and rub all over pork.
16
Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.
17
Squeeze over the juice of the orange and add the two halves.
18
Cover and cook on low for 8 to 10 hours or on high 4 hours.
19
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
20
In a large saute pan, heat the vegetable oil over high heat.
21
Press the carnitas into the oil and fry until crusty on one side.
22
Serve.

1839

kcal

Calories

Fat

152

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 3 cups cooked white rice, 2 tablespoons chopped fresh cilantro, 1 tablespoon orange zest, 2 cups cooked black beans, and more.

Yes, Burrito Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Burrito Bowl

How did you like this recipe?

Frequently Asked Questions