Mexican Pork and Rice Bowl

Mexican Pork and Rice Bowl IMAGE Image by: Mexican Pork and Rice Bowl IMAGE Author: Canadian Living

This tasty rice bowl is terrific with just about any kind of leftover cooked rice. Add 1/4 tsp cayenne pepper if you like heat , and top with more salsa for a hit of fresh flavour. For a decadent dinner, serve with tortilla chips – they make a crunchy, fun side.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2013

Ingredients

  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • 1 small onion thinly sliced
  • 1 sweet green pepper thinly sliced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups Slow Cooker Shredded Pork
  • 1 cup rinsed, drained, canned black bean
  • 2/3 cups bottled strained tomatoes (passata)
  • pinch each salt and pepper
  • 3 cups cooked brown rice
  • 2 cups shredded lettuce
  • 1 tomato seeded and diced
  • 1/4 cup light sour cream

Method

In skillet, heat oil over medium-high heat; saut? garlic and onion until onion is softened, about 5 minutes. Add green pepper, chili powder and cumin; cook, stirring, until green pepper is tender-crisp, about 2 minutes.

Stir in pork, beans, strained tomatoes, 1/2 cup water, salt and pepper. Cook, stirring, until sauce is slightly thickened, about 5 minutes.

Divide rice among 4 bowls; top with pork mixture, lettuce, tomato and sour cream.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 349 mg
  • Sugars 7 g
  • Protein 28 g
  • Calories 450.0
  • Total fat 14 g
  • Potassium 751 mg
  • Cholesterol 73 mg
  • Saturated fat 5 g
  • Total carbohydrate 51 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mexican Pork and Rice Bowl

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