Combine pulled pork and ½ cup water in small saucepan. Cover and cook over low heat for 20 minutes or until 165 degrees, stirring occasionally.
Pulled pork burrito bowls are better when you scoop every bite with Hy-Vee white corn restaurant-style tortilla chips.
Servings and Ingredients
|8 oz. Hy-Vee Market Grill dry pulled pork|
|2 ½ c. water, divided|
|1 c. Hy-Vee instant long-grain white rice|
|1 tsp. lime zest|
|2 tbsp. fresh lime juice|
|2 tbsp. finely chopped cilantro, plus additional for garnish|
|1 c. Hy-Vee canned no-salt-added black beans, drained and rinsed|
|½ c. Hy-Vee canned Mexican style corn , drained|
|½ c. Hy-Vee fresh pico de gallo|
|¼ c. Hy-Vee finely shredded Mexican cheese|
|¼ c. Hy-Vee fresh guacamole|
|2 tbsp. Hy-Vee sour cream|
|Lime wedges, for serving|
Things To Grab
- Small saucepan
- Medium saucepan
- Serving bowls
Bring remaining 2 cups water to boiling in medium saucepan; stir in rice. Return to boiling. Cover and remove from heat. Stir in lime zest and juice, and 2 tablespoons cilantro. Let stand, covered, for 5 minutes. Fluff with fork.
Divide rice mixture between serving bowls. Top with black beans, corn, pulled pork, pico de gallo, and cheese. Add guacamole on the side and garnish with sour cream and additional cilantro, if desired. Serve with lime wedges.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 80mg
- Sodium: 1060mg
- Total Carbohydrates: 121g
- Protein: 40g