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Burrito Bowl with Carnitas

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Burrito Bowl with Carnitas

When warm weather hits Atlanta, the natives all head for restaurants with outdoor dining. On a balmy weekend night, it’s almost impossible to be seated outside at our favorite haunts. For us, sitting on a patio with great friends, a big pitcher of margaritas, and Mexican food makes for the perfect Saturday night.

Last week I made Slow Cooker Carnitas with pork tenderloin. I knew after the first batch that I’d want to do a repeat to explore all the yummy ways to use this versatile meat dish. Tacos and enchiladas immediately came to mind, but I love burritos, and they were competing for my attention.  My favorite burrito place offers a huge variety of ingredients, and because I always want some of everything, my burrito usually resembles a small loaf of bread. To lighten things up a bit, I made deconstructed burrito bowls, sans tortilla, for today’s post.

Burrito Bowl with Carnitas

Since I put lettuce in these bowls, I’m considering them almost a salad. They do contain rice and meat, so you may disagree with this designation, but it makes me feel like I’m eating lighter if I can call it a salad. However, I did use brown rice, and the meat is very lean. The addition of black beans, avocado, and corn make this a healthy, albeit substantial, dish.

I still had some chipotle ranch dressing that I used for Fried Chicken Tacos a couple of weeks ago, so I used it as the finishing touch on these burrito bowls. All you need is an ice-cold margarita to go with, and you’ve got a delicious dinner.

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Burrito Bowl with Carnitas

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Burrito Bowl with Carnitas

Ingredients

For the Cilantro Lime Rice:

3 cups low-sodium chicken broth

1 1/2 cups brown rice

1/2 teaspoon salt

1 tablespoon extra virgin olive oil

2 tablespoons fresh lime juice

3 tablespoons chopped cilantro

For the Chipotle Ranch Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons buttermilk

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 teaspoon lime juice

2 tablespoons sliced scallions, green part only

2 tablespoons chopped cilantro

3 chipotle chilis in adobo sauce, seeded and roughly chopped (more or less to taste)

For the Burrito Bowls:

Cilantro Lime Rice

4 cups green leaf lettuce, thinly sliced

1 15-ounce can black bean, drained and rinsed

1 cup frozen corn kernels, thawed

1 large avocado, peeled, pitted, and diced

1 1/2 cups pico de gallo

2 cups Carnitas

Cilantro leaves, roughly chopped

Chipotle Ranch Dressing

Instructions

For the Cilantro Lime Rice:

Bring chicken broth to a boil in a medium sauce pan. Add rice, salt, and olive oil and stir. Reduce heat, cover, and cook for 30 to 40 minutes until liquid has absorbed and rice is tender. Turn off heat and add lime juice and cilantro. Stir to combine.

For the Chipotle Ranch Dressing:

Place all ingredients in a food processor and process until smooth.

For the Burrito Bowls:

Divide rice between 4 bowls. Top with lettuce, black beans, corn, avocado, pico de gallo, and carnitas. Drizzle with Chipotle Ranch Dressing, garnish with cilantro, and serve immediately.

https://southernboydishes.com/2015/04/03/burrito-bowl-with-carnitas/

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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Comments

  5. Mexican food is a perfect choice, any day of the week, if you ask me. I had to chuckle at the “loaf of bread” analogy to the way most places make burritos. I love Chipotle, and always choose the burrito bowl. Why haven’t I thought of making my own at home. So, um, isn’t it time to make the rice in your pressure cooker? Wink, wink.

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