Red Meat Allergy Friendly Classic Pork Burrito Bowls
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Learn more →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 tipUse 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
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
- 1 cup 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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