Every bite is bursting with flavor in these pork taco rice bowls. Pile seasoned pork, corns and beans on a starchy bed of rice for a filling meal that’s easy to adjust according to individual tastes. The whole meal for four is ready in under 20 minutes.
Pork is a high quality protein that’s loaded with minerals for energy production and immune function, while beans and corn both add fiber and balancing B-vitamins to the dish.
For extra flavor, just add shredded cheese, sour cream, diced avocado or salsa!
Pork Taco Rice Bowls
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 8 min | 18 min |
Ingredients
- 1 tablespoon olive oil
- 1 pound taco seasoned pork, thawed, or 1 pound ground pork and 1 packet taco seasoning
- 1 (15 ounce) can corn, drained, or 2 cups frozen corn kernels, thawed and drained
- 1 (15 ounce) can black beans, drained and rinsed, or 2 cups cooked black beans, drained
- 4 cups cooked brown or white rice, kept warm
- 1 tablespoon chopped fresh cilantro, or 1 teaspoon dried parsley (optional, for garnish)
- 1 lime, juiced, or 1 tablespoon lime juice (optional, for garnish)
Method
- Heat oil in a skillet over medium heat. Add the pork taco meat and cook until browned and fully cooked, breaking it up with a spoon, about 5-8 minutes. Transfer the pork to a plate and wipe the skillet clean.
- Add the corn and beans and cook over medium-low heat until warmed through.
- Divide the rice among serving bowls. Top with cooked pork, warm corn and beans.
- Garnish with cilantro and lime and serve.
- Recipe and video: Dish Works
