Skillet Rice and Beans with Carnitas

April 05, 2017

119

This very easy Mexican Pinto Beans and Rice topped with tender pork carnitas is delicious dinner the whole family will love!

1 package Smithfield Boneless Pork Shoulder Carnitas
15 ounces canned pinto beans, drained
1 cup red salsa, (jarred or fresh)
1 3/4 cups reduced-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cups instant brown rice
desired toppings, (sour cream, salsa, cheese, avocado, etc.)

Prepare carnitas according to package directions. (I added mine to the slow cooker with 1/2 cup water and cooked on high for 4 hours.) In a 12" skillet, add pinto beans, salsa, broth, oregano, and cumin....
See the full directions on my site

Nutritions

Calories
516

Sodium
792mg
33% DV

Fat
2g
4% DV

Protein
20g
41% DV

Carbs
101g
34% DV

Fiber
14g
57% DV