All the taco places have some version of a rice bowl with some of their seasoned meat and/or beans, sometimes some veg and a sprinkle of cheese on top. When faced with some leftover Smothered Pork Chops with Onion and Bacon, green chile burrito bowls seemed like a good plan. It utilized the leftovers in a way that didn't feel like leftovers and yielded not only dinner, but four lunches as well.
Green Chile Pork Burrito Bowls
- 4 cups cooked rice
- 1-2 lbs. pork, cooked and shredded
- 1 16 oz. jar salsa verde
- 2 cans low salt added whole black beans, drained and rinsed
- 1 lb queso fresco, cubed
- Combine pork and salsa. Layer rice, pork mixture, beans and cheese in a bowl. Heat in the microwave to warm ingredients and melt the cheese. Add sour cream, guacamole, chopped red onion, etc., as you desire. Really, it's that simple.
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