Rice Bowl with Carnitas, Avocado, and Black Beans

Editor
By Editor June 3, 2017 13:37

Rice Bowl with Carnitas, Avocado, and Black Beans

Rice Bowl with Carnitas, Avocado, and Black Beans

Looking for a hearty dish bursting with flavor and perfect for Sunday meal prep? Look no further than this Rice Bowl with Carnitas, Avocado, and Black Beans! Homemade carnitas top a lemon-lime cilantro rice with black beans, tomato, and avocado for a filling bowl you can enjoy all week long.

Ingredients

  • 2 pounds pork shoulder, cut into 1-inch pieces
  • salt to taste
  • pepper to taste
  • 1 tablespoon garlic powder
  • 2 bay leaves
  • 1 tablespoon onion powder
  • 1 teaspoon oregano
  • juice from 1 orange
  • 2 6-ounce cans tomato paste
  • 4 tablespoons Olive Oil
  • 1 cup short grain white rice
  • 2 cups water or chicken stock
  • juice from 1/2 lemon
  • juice from 1 lime
  • ¼ cup cilantro, chopped plus more for garnish
  • 4 garlic cloves, minced
  • ½ yellow onion, minced
  • 1 12-ounce can black beans
  • ¼ avocado, sliced
  • lime wedge for garnish

Directions
Make the pork: Season your pork with salt, pepper, garlic powder, bay leaves, onion powder, oregano, and juice of 1 orange. Bake pork at 350 degrees for 1 hour and 15 minutes. When the pork reaches the 30 minute mark add in 2 cups of water and 1 6-ounce can of tomato sauce. Stir to combine and let the pork finish cooking, until fork tender. Set aside.
Make rice: Rinse rice with cold water. In a large pot over high heat add in 2 tablespoons of olive oil, rinsed rice, water or stock, and salt to taste. Mix until the salt is well combined and let the rice come to a rolling boil. Once the rice is at a boil, reduce to a simmer, cover with a lid, and let it simmer for 40 minutes. Turn off heat and let the rice sit for 15 extra minutes. In a bowl add 1 cup of rice, lemon juice, lime juice, and cilantro; stir to combine and set aside.
Make beans: Add 2 tablespoons of olive oil into a pot over high heat. Add in minced garlic cloves and onions. Cook for 2 minutes until the onions have softened. Add in black beans, 1 cup of water, and 1 6-ounce can of tomato paste. Stir to combine and cook beans on high for 7-10 minutes until the beans are tender and the sauce has thickened.
Make the bowl: Add lemon-lime rice to the bottom of the bowl, top with black beans, avocado, carnitas; garnish with more cilantro and a lime wedge.
Source: LatinKitchen
Editor
By Editor June 3, 2017 13:37

Follow Us

Facebook
TWITTER
YOUTUBE
LINKEDIN
INSTAGRAM
GOOGLE