Tested till perfect Naked Green Chili Pork Burritos

Naked Green Chili Pork Burritos

Per serving
Restaurant cost $7.50
To make $3.83
Savings $3.67

Time-Saving Tip: This makes enough for six healthy servings. Making slightly larger portions at dinner and refrigerating the extras for the next day's lunch can save precious time in the morning.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2009

  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1 lb 1lblean ground pork
  • 1 1small white onionwhite onions, diced
  • 2 2cloves garlic, minced
  • 2 tsp 2tspground cumin
  • 2 tsp 2tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL) pinto beanspinto beans or romano beans, drained and rinsed
  • 1 cup 1cupmild salsa
  • 1 can (127 mL) 1can (127 mL)chopped green chiligreen chilies, drained and rinsed
  • 1/4 cup 1/4cupchopped fresh coriander

Mexican Rice:

  • 2 2plum tomatoplum tomatoes, chopped, (6 oz/175 g total)
  • 1/2 1/2white onionwhite onions, chopped
  • 2 2cloves garlic
  • 1 tbsp 1tbspvegetable oil
  • 1-1/3 cups 1-1/3cupsbasmati rice
  • 1 pinch 1pinchsalt

Guacamole:

  • 1 1ripe avocadoavocados
  • 2 tbsp 2tbsplime juice
  • 1 1green oniongreen onions, sliced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Mexican Rice: In food processor, puree together tomatoes, onion and garlic until very smooth. Set aside.

In saucepan, heat oil over medium heat; cook rice, stirring, until lightly golden, about 5 minutes.

Stir in tomato mixture and salt; cook, stirring, for 4 minutes.

Add 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Fluff with fork. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Meanwhile, in large skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink; drain off any fat.

Add onion, garlic, cumin, oregano and salt; cook over medium heat, stirring occasionally, until onion is softened, about 6 minutes.

Add beans, salsa and chopped green chilies; simmer for 5 minutes. Add coriander; cook for 1 minute. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Guacamole:
Halve and pit avocado; scoop flesh into bowl. Add lime juice, green onion, salt and pepper; mash until slightly chunky.

Spoon pork mixture over rice; top with guacamole.

Nutritional Information Per serving: about

cal 487 pro 24g total fat 17g sat. fat 5g
carb 60g fibre 9g chol 46mg sodium 845mg
potassium 910mg

% RDI:

calcium 8 iron 24 vit A 6 vit C 40
folate 40
All rights reserved. Transcontinental Media G.P. © 2014