Ingredients
| Cilantro Lime Rice | |
|---|---|
| 2½ | cups water |
| 1½ | cups uncooked regular long-grain white rice |
| ½ | teaspoon salt |
| 3 | tablespoons finely chopped cilantro |
| 2 | tablespoons fresh lime juice |
| 1 | tablespoon olive oil |
| Pork and Beans | |
|---|---|
| 1 | tablespoon olive oil |
| 1 | onion, finely chopped |
| 3 | cups Pulled Pork |
| 1 | (15-ounce) can black beans, drained and rinsed |
| 1 | (14.5-ounce) can fire roasted diced tomatoes |
| 1 | (4.5-ounce) can chopped green chilies |
| ⅔ | cup water |
| 1 | (1-ounce) package taco seasoning mix |
Directions
For the Cilantro Lime Rice
In 2-quart saucepan, heat 2½ cups water to boiling. Add rice and salt; cover and reduce heat to simmer. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
In small bowl, combine cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
For the Pork and Beans
In large skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile pepper in oil 6 minutes or until softened. Add pork, black beans, tomatoes, green chilies, 2/3 cup water and taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
Serve pork and beans in bowls with rice and desired toppings.
Suggested Toppings:
Crumbled Cotija cheese
Diced avocado
Lime wedges
Shredded lettuce