Zesty Carnitas Bowls with Cilantro-Lime Rice
Get ready to spice up your Tuesday with our amazing Zesty Carnitas Bowls with Cilantro-Lime Rice! This Mexican-inspired dish brings all the vibrant flavors of a fiesta right to your dinner table, and it’s surprisingly quick to make – perfect for a busy weeknight. We’re transforming tender pork into savory, slightly crispy “carnitas-style” bites that are packed with zesty citrus and aromatic spices. Paired with fluffy cilantro-lime rice, this bowl is a complete
Ingredients
1.5 pounds pork loin or tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon olive oil
1 medium yellow onion, finely diced (repurpose from Monday)
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/2 cup orange juice (freshly squeezed preferred)
1/4 cup chicken broth
Juice of 1 lime
Salt and freshly ground black pepper to taste
For the Cilantro-Lime Rice:
1 cup long-grain white rice
2 cups water or chicken broth
1/2 cup fresh cilantro, chopped
Juice of 1/2 lime
1/2 teaspoon salt
For Serving (Optional Toppings):
Diced avocado, Salsa, Sour cream or plain Greek yogurt, Diced red onion, Lime wedges
Instructions
1
Start the Rice: Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water or broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2
Sear the Pork: While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed pork in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 5-7 minutes, turning occasionally, until browned on all sides. Season with salt and pepper.
3
Build the Carnitas Flavor: Reduce heat to medium. Add the diced onion and minced garlic to the skillet with the pork. Cook for 3-4 minutes until softened and fragrant. Stir in the cumin, oregano, and smoked paprika, cooking for 1 minute more until fragrant.
4
Simmer: Pour in the orange juice and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover, and let the pork simmer gently for 15-20 minutes, or until very tender and the liquid has mostly evaporated.
5
Crisp the Carnitas: Once the liquid has mostly evaporated, increase the heat to medium-high and let the pork cook undisturbed for a few minutes to get some crispy edges. Stir and continue to cook until browned and slightly crispy. Stir in the juice of 1 lime.
6
Finish the Rice: Fluff the cooked rice with a fork. Stir in the chopped cilantro and the juice of 1/2 lime.
7
Assemble Bowls: Divide the cilantro-lime rice among four bowls. Top generously with the pork. Add your favorite toppings like diced avocado, salsa, sour cream, or extra lime wedges.
Tags:
#Carnitas#CilantroLimeRice#DinnerBowls#MexicanFood#PorkRecipes#QuickDinner#WeeknightMealsChefBryanCookingwithchefbryanKUTV
chefbryan