Slow-Cooked Pork Burrito Bowls - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Skip the tortillas and serve a spicy pork filling on top of colorful Spanish rice. Olé!
Ingredients
- 2-lb pork boneless shoulder roast
- 1 can (15 to 16 oz) pinto beans, rinsed and drained
- 1 envelope (1 oz) Old El Paso™ taco seasoning mix
- 1 can (4.5 oz) Old El Paso™ diced green chiles, undrained
- 2 packages (7.6 oz each) Old El Paso™ Spanish rice mix
- 5 cups water
- 2 tablespoons butter or margarine
- 2 1/4 cups shredded Mexican blend cheese (9 oz)
- 2 1/4 cups shredded lettuce
- 3/4 cup Old El Paso™ Thick 'n Chunky salsa
Instructions
- If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
- Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
- To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.
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