A burrito served in a bowl over rice without the tortilla and topped with your favorite burrito toppings. A fun way to change up dinner.
Last week when I posted my Pork Carnitas Taco recipe, I mentioned that the recipe made enough for two meals – a two-fer. This is the second way I served the pork carnitas. It’s a pressure cooker version of the Food Network Burrito Bowl.
You don’t need a pressure cooker to make this recipe, but so many of the elements in this meal can be made faster and better tasting in the pressure cooker. I used my 3-Minute Pressure Cooker White Rice recipe, the Pork Carnitas Pressure Cooker recipe, and if you’re ambitious, you could also make Pressure Cooked Black Beans.
We loved these burrito bowls even more than the tacos. This meal will definitely be on the menu again soon.
- 3 cups cooked white rice
- 2 cups pork carnitas
- 2 cups (or 1 14 oz can) black beans
- 1 (10 ounce Rotel) can mild diced tomatoes & green chilies, undrained
- 1 clove garlic, chopped
- 1/4 yellow onion, chopped
- 1/2 cup cilantro leaves, optional
- juice of 1 lime
- salt to taste
- Shredded Cheddar Cheese
- Sour cream
- Green onions, chopped
- Avocado, diced
- Tomatoes, diced
- Cilantro, chopped
- Lime Wedges
- Tortilla Chips
- Prepare salsa: Place tomatoes, garlic, onion, cilantro, and lime juice in the food processor. Pulse until well combine and your desired consistency. Add salt to taste.
- Divide the rice evenly among individual serving bowls. Top with the black beans and a spoon full of salsa. Add warm carnitas and top with additional salsa.
- Serve the toppings on the side and let everyone create their burrito bowl just the way they want it.
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