Healthy Pork Burrito Bowl Rate this article: 4.3 3405 Print Yield:Serves 6 Prep Time: 2 hours Cooking Time: 30 minutes Ingredients: 1 lb (500 g) Ontario pork picnic shoulder, thinly sliced 2 tsp (10 mL) ground cumin, divided 1/4 tsp (1 mL) ground chili 1 clove garlic, minced 1/2 tsp (2 mL) oregano 2 tsp (10 mL) ground paprika 1 cup (250 mL) brown rice 2 cups (500 mL) low sodium chicken broth 1 15 oz can low sodium black beans, rinsed 1 tsp (5 mL) vegetable oil 1/4 cup (60 mL) salsa 1/4 cup (60 mL) low-fat sour cream 1/4 avocado, sliced 1/4 cup (60 mL) cilantro leaves Cooking Instructions: In a medium bowl, mix together pork, 1 tsp (5 mL) of cumin, chili, garlic, oregano and paprika until pork is coated. Cover and refrigerate for 2 hours. In a medium saucepan, combine remaining cumin, brown rice, chicken broth and beans. Bring to a boil with lid off. Once boiling, turn to low, stir and cover for 15 minutes. Take off burner and keep lid on for another 15 minutes. Fluff with a fork and serve into six separate bowls. Heat oil in a medium-sized skillet over high-heat; stir-fry pork for 2 minutes, or until no pink remains. Place pork on top of each rice bowl. Garnish with 1 tbsp (15 mL) each salsa and sour cream. Evenly distribute the avocado slices between the 4 bowls, and sprinkle each bowl with cilantro. Honey Dijon Slow Cooker Pork Maple & Orange Glazed Baby Back Ribs Tags: Pork RecipesPork Shoulder RecipesDinner RecipesFrying Pan/Stovetop RecipesLunch RecipesFewest Ingredients / Easy RecipesGluten Free RecipesLight & Healthy RecipesHealthy Pork Burrito Bowl