Description
This vibrant Carnitas Bowl combines tender, flavorful slow-cooked pork with zesty cilantro-lime jasmine rice, sautéed peppers and onions, black beans, and fresh toppings like pico de gallo and sour cream. It’s a quick and satisfying meal perfect for lunch or dinner, offering a balanced blend of textures and savory Mexican-inspired flavors.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 1/4 cup chopped cilantro
- 1 lime (juice)
Vegetables & Beans
- 1/2 onion (sliced thin)
- 1 red bell pepper (sliced thin)
- 1 cup black beans (1 can, drained and rinsed)
Meat
- 16 ounces carnitas
Other
- 1 teaspoon vegetable oil
- 1/4 cup sour cream
- 1/2 cup pico de gallo
- 1 cup shredded cheese
- 1 cup shredded romaine lettuce
Instructions
- Cook the rice: Prepare jasmine rice according to package instructions. When cooked, fluff the rice and stir in fresh lime juice and chopped cilantro for a bright, citrusy flavor. Set aside to keep warm.
- Sauté vegetables: Heat half of the vegetable oil in a large skillet over medium-high heat. Add thinly sliced onions and red bell peppers. Cook for 4 to 6 minutes, stirring regularly, until the onions become translucent and the peppers soften. Remove the vegetables from the skillet and set aside.
- Heat the carnitas: Add the remaining oil to the skillet and let it heat. Add the carnitas and cook undisturbed for 3 to 5 minutes to get a slight crisp on one side. Toss the carnitas, then cook another 2 to 3 minutes until thoroughly heated through.
- Assemble the bowls: Divide the cilantro-lime rice evenly among four bowls. Layer each bowl with sautéed onions and peppers, black beans, warm carnitas, a dollop of sour cream, pico de gallo, shredded cheese, and shredded romaine lettuce. Garnish with additional lime wedges as desired and serve immediately.
Notes
- Use pre-cooked carnitas to speed up preparation; leftover pork carnitas work great.
- For a spicier kick, add sliced jalapeños to the sautéed vegetables or mix hot sauce into the sour cream.
- This bowl can be made vegetarian by substituting carnitas with grilled mushrooms or seasoned tofu.
- Leftover bowls store well in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: carnitas bowl, mexican bowl recipe, cilantro lime rice, easy carnitas dinner, quick mexican bowls
