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.
Servings 4 servings
Calories 653kcal
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
- 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.*
- Once rice is cooked, stir in half the lime zest and half of the cilantro. Taste and add more of each if desired.
- Divide rice between 4 bowls (or food prep containers.)
Carnitas Burrito Bowls
- Add equal parts of remaining burrito bowl ingredients to each bowl of rice.
- Add a squeeze of lime and a sprinkle of cilantro if desired.
- Serve and enjoy!
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.
Nutrition
Calories: 653kcal