Fish Free Classic Pork Burrito Bowls

Total time50 min

Prep time20 min

Cook time30 min

4.6

(8)

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Ingredients

4 servings

For the cilantro-lime rice

1 ½ cups long-grain white rice
2 ¼ cups water
½ tsp salt
3 tbsp fresh lime juice (from about 2 limes)
¼ cup fresh cilantro, finely chopped

For the pork

1 ½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
2 tsp ground cumin
1 ½ tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
¼ cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

For the bowls

1 can (15 oz) black beans, drained and rinsed
¼ tsp ground cumin
¼ tsp salt

For the pico de gallo

2 medium roma tomatoes, diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt

For serving

1 cup shredded cheddar cheese
Can be omitted
shredded cheddar cheese
1 cup sour cream
Can be omitted
sour cream
2 medium avocados, sliced or diced
lime wedges, for serving (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, make the pico de gallo: stir together the diced Roma tomatoes, white onion, jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a small bowl. Set aside.

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