Burrito Bowl

Ingredients

  • 3 tablespoons vegetable oil
  • 1 orange, cut in half
  • 1 jalapeno, seeded and ribs removed, chopped
  • 4 cloves garlic, minced
  • 1 onion, coarsely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • + 20 more ingredients
    • 2 teaspoons dried oregano
    • Salt and freshly ground black pepper
    • 2 pounds boneless pork shoulder (or 2 ½ pounds bone-in)
    • 3 tablespoons chopped fresh cilantro
    • 1 lime, juiced
    • 1 avocado, halved, pitted, peeled and cut into small cubes
    • 1 jalapeno, ribs and seeds removed, finely chopped
    • ½ medium sweet onion, finely chopped
    • 2 medium tomatoes, seeds removed, and chopped
    • Pinch of sugar
    • Salt
    • 2 green onions, chopped
    • ½ cup sour cream
    • 1 cup shredded Cheddar
    • 2 cups Pork Carnitas, recipe follows
    • 1 ½ to 2 cups Simple Fresh Pico de Gallo, recipe follows
    • 2 cups cooked black beans
    • 1 tablespoon orange zest
    • 2 tablespoons chopped fresh cilantro
    • 3 cups cooked white rice

1. In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of th...

View full recipe at SpringPad

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