Ingredients
Scale
- 3 cups cooked jasmine rice
- 15 ounces canned corn drained
- 15 ounces black beans rinsed and drained
- 3 cups pork carnitas chopped bite size
- 1 cup green cabbage very thinly sliced and chopped
- ½ cup fresh cilantro chopped
- ¼ small red onion sliced as thinly as possible and roughly chopped
- 2 limes cut into wedges
- salsa or pico de gallo
- guacamole
- cotija, pepper jack, or monterey jack cheese
- Cholula hot sauce
Instructions
- Warm the rice, beans, and corn using a skillet or microwave.
- Recrisp the carnitas in a separate skillet while the other ingredients are warming.
- Chop the fresh vegetables during the warming process.
- Assemble the bowls starting with rice, beans, and corn at the bottom, then add a layer of carnitas followed by fresh ingredients.
- Squeeze lime juice generously over each portion and serve with additional lime wedges and toppings of choice.
Last Step:
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You can customize the toppings based on your preference.
This dish is best served immediately after preparation for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 85mg