Crispy Carnitas Burrito Bowl with Cilantro Lime Brown Rice and Guacamole
This recipe layers a bunch of my favorite things in one tasty bowl! Carnitas, previously cooked is crisped, and an easy guacamole is whipped up while the Cilantro Lime Brown Rice cooks in the Instant Pot.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 1 person
- 1 cup Brown rice long grain
- 1 cup Water
- 1/2 Avocado
- 10 sprigs Cilantro half for guacamole, half for rice
- 2 Limes
- 1/4 tsp Pink Himalayan sea salt
- 1 cup Carnitas see notes
- 1 cup Roasted corn kernels see notes
- 1/2 cup Black beans
- 1/4 cup Black olives sliced
- 1/4 cup Queso fresco shaved
- 1-1/2 cups Red leaf lettuce chopped
Begin The Rice
Gather your ingredients and tools. Note: you will need a bowl that fits inside your Instant Pot (pot-in-pot).
In a strainer, rinse the rice under running water.
I your bowl, add the rinsed brown rice and an equal amount of water.
Add 1 cup of water to the inner pot of your IP. Set the bowl on a trivet with handles and lower into the Instant Pot. Cook on manual, high pressure, for 15 minutes. Let pressure release naturally until the pin drops.
While the brown rice is cooking, gather the ingredients for the guacamole.Note: I like to use a mortar and pestle to make the guacamole. It has just the right texture for crushing the salt with the cilantro.
Remove the leaves from 5 stalks of cilantro and put into the mortar bowl with the pink salt.
Rub the salt into the cilantro, crushing the salt crystals, and pulping the leaves. It will turn into a thick green paste.
Squeeze a hal off one lime into bowl, and stir to mix.
Carefully cut avocado in half and remove the pit. Make cross-slices in the flesh of one half. Don't cut through the skin.Use a small spoon, and slide it between the skin and flesh of the avocado, lifting out cubes and letting them fall into the bowl. Using a drinks muddler with a textured tip, squash the avocado, while mixing it with the lime-cilantro mixture.Note: I use the muddler because it grabs the avocado, making it easier to crush. You can also use a fork.
Crush the avocado roughly, leaving some chunky bits. Scrape down from the edges using a silicone spatula. Set aside.
When the pin has dropped naturally on the rice, open the pot and carefully lift out the trivet and bowl. Test the rice to make sure it it cooked, and not crunchy (put it back in for a few more minutes if undercooked).
Roughly chop the remaining cilantro leaves.
Fluff the rice with a fork. Add the chopped cilantro, and squeeze in the juice of 1 lime.
Mix rice, cilantro and lime well. Set aside.
Layer The Burrito Bowl
Prep the ingredients you want in your bowl.
Put the pre-cooked carnitas into a cast iron skillet to crisp up for a few minutes. You can also use the skillet to reheat the roasted corn.Use a microwave to heat up the black beans, and whatever else you want to have hot.
Put a bed of chopped lettuce in the bottom of your bowl. Lay on top of the lettuce, in thin rows, the cilantro-lime rice, black beans, shaved queso fresco, crispy carnitas, guacamole, roasted corn, and sliced black olives.
Such a pretty presentation! and so yummy. Enjoy!
Serving: 1person | Calories: 1149kcal | Carbohydrates: 191g | Protein: 31g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 798mg | Potassium: 1593mg | Fiber: 26g | Sugar: 4g | Vitamin A: 3140IU | Vitamin C: 55mg | Calcium: 347mg | Iron: 7mg