Easy Pulled Pork Burrito Bowls
These easy Pulled Pork Burrito Bowls are loaded with tender pulled pork, shortcut cilantro-lime rice, black beans, corn, cheese, and fresh toppings. Portion them into individual containers for a satisfying meal-prep lunch that reheats beautifully.
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Servings: 4 servings
Calories: 674kcal
Ingredients
Cilantro-Lime Rice
- 2 boxes (6.2 oz each) Old El Paso Cilantro Lime Seasoned Rice
- 3½ cups water
- 2 Tbsp butter
Burrito Bowls
- 16 oz fully cooked plain or lightly seasoned pulled pork
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
- 1 Tbsp water
- 16 oz can black beans, drained and rinsed
- 1½ cups frozen corn
- 1 cup shredded cheddar or Mexican-blend cheese
- 1 cup pico de gallo
- ½ cup sour cream, optional
- Lime wedges, optional
- Chopped fresh cilantro, optional
Directions
- Add the contents of both rice boxes, water, and butter to a medium saucepan. Stir well and bring to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and cover. Simmer for about 20 minutes, stirring once, until the rice is tender and the liquid has been absorbed.
- Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- While the rice cooks, place the pulled pork in a medium skillet. Add the chili powder, cumin, garlic powder, and water.
- Cook the pork over medium heat for 5 to 7 minutes, stirring occasionally, until evenly seasoned and heated through.
- Warm the black beans and corn separately in the microwave or in small saucepans over medium heat.
- Divide the cilantro-lime rice evenly among four meal-prep containers.
- Top each portion of rice with pulled pork, black beans, corn, and shredded cheese.
- Divide the pico de gallo and sour cream among small, separate containers. Refrigerate the assembled bowls for up to four days.
- To serve, remove the cold toppings and microwave the burrito bowl for 1½ to 2½ minutes or until heated through. Add the pico de gallo, sour cream, cilantro, and a squeeze of lime before eating.
Notes
- I use two boxes of Old El Paso Cilantro Lime Seasoned Rice for an easy, flavorful shortcut.
- Use plain or lightly seasoned pulled pork rather than pork coated in sweet barbecue sauce.
- Leftover smoked pork, slow cooker pulled pork, or refrigerated prepared pulled pork will all work.
- Check the pulled pork before adding salt. Packaged and smoked pork can already contain plenty of seasoning.
- Divide the pico de gallo and sour cream among four small condiment containers, keeping the cold toppings separate from the assembled bowls.
- Allow the cooked ingredients to cool slightly before covering and refrigerating the containers. Refrigerate within two hours of cooking.
- For additional toppings, try sliced avocado, guacamole, pickled jalapeños, salsa, diced tomatoes, or crushed tortilla chips.
- For lower-carbohydrate bowls, replace some of the prepared rice with cauliflower rice.
Equipment
- 4 Small lidded condiment containers, optional
Nutrition Facts
Serving: 1 serving | Calories: 674 kcal | Carbohydrates: 73 g | Protein: 34 g | Fat: 30 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Cholesterol: 94 mg | Sodium: 1358 mg | Potassium: 662 mg | Fiber: 12 g | Sugar: 23 g | Vitamin A: 1309 IU | Vitamin C: 10 mg | Calcium: 331 mg | Iron: 4 mg
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