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Carnitas Burrito Bowls

Carnitas Burrito Bowls

These Carnitas Burrito Bowls with crispy carnitas and homemade cilantro lime rice make a fabulous dinner or batch of meal prep lunches for the week. 

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 653 kcal
Author Tracy

Ingredients

Cilantro Lime Rice

  • 1 1/2 to 2 cups chicken broth
  • 1 cup long-grain or extra-long-grain rice
  • 1 lime zested and juiced (keep juice and zest separated)
  • 1 tablespoon (14g) butter
  • 1/4 teaspoon salt
  • 1/4 cup chopped, loosely packed cilantro

Carnitas Burrito Bowls

  • 2 cups cooked carnitas warmed
  • 1 15-ounce can pinto or black beans warmed and drained
  • 1 15-ounce can corn warmed and drained
  • 1 cup pico de gallo
  • 1/2 cup (2oz) shredded Monterey jack or Mexican blend cheese
  • 1/2 cup guacamole
  • 1/4 cup sour cream

For Topping

  • 1 lime quartered (optional)
  • Cilantro chopped (optional)

Instructions

Cilantro Lime Rice

  1. In a medium saucepan, cook rice according to package instructions, substituting chicken broth for water and adding lime juice, butter, and salt to the pot along with the rice.*

  2. Once rice is cooked, stir in half the lime zest and half of the cilantro. Taste and add more of each if desired.

  3. Divide rice between 4 bowls (or food prep containers.)

Carnitas Burrito Bowls

  1. Add equal parts of remaining burrito bowl ingredients to each bowl of rice.

  2. Add a squeeze of lime and a sprinkle of cilantro if desired.

  3. Serve and enjoy!

Recipe Notes

*The extra liquid from the lime juice makes for slightly moister rice, which I find to be a good texture for burrito bowls. If you prefer drier rice, add the lime juice to your measuring cup before measuring the chicken broth so you're using exactly the recommended amount of liquid.