Name: Shredded pork taco bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/2 cup water; 3/4 tsp salt; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped; 120 g cooked taco-seasoned pork roast, shredded; 1/4 cup canned black beans, drained and rinsed; 1 1/2 tbsp chicken broth; 1.5 oz red bell pepper, diced; 2 tbsp avocado, sliced

Nutrition

Per serving

620 calories

Protein: 38g; 25% of calories
Carbs: 51g; 33% of calories
Fat: 28g; 42% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water absorbed.
While the rice cooks, place the shredded pork, black beans, and chicken broth in a skillet over medium heat. Cook, stirring occasionally, for 8 minutes until the liquid has mostly evaporated and the pork is hot. Done when steaming hot, 165°F.
Fluff the cooked rice with a fork. Stir in the lime juice, chopped cilantro, and the remaining salt.
Place the rice in a bowl and top with the warm pork and bean mixture. Garnish with diced bell pepper and sliced avocado.

Nutrition

Ingredients

Instructions

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