Naked Green Chili Pork Burritos Naked Green Chili Pork Burritos

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2009


Mexican Rice:


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.)

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 facts Per serving: about

  • Sodium 845 mg
  • Protein 24 g
  • Calories 487.0
  • Total fat 17 g
  • Potassium 910 mg
  • Cholesterol 46 mg
  • Saturated fat 5 g
  • Total carbohydrate 60 g


  • Iron 24.0
  • Folate 40.0
  • Calcium 8.0
  • Vitamin A 6.0
  • Vitamin C 40.0
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Naked Green Chili Pork Burritos