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Burrito Bowl with Carnitas Recipe

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Burrito Bowl with Carnitas
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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

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