Main Dishes

Skillet Rice and Beans with Carnitas

April 05, 2017

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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.66g 3%

Polysaturated Fat 1g 6%

Monosaturated Fat 0.98g 6%

Cholesterol 2mg 0%

Sodium 792mg 33%

Potassium 1224mg 34%

Protein 20g 41%

% DAILY VALUE^*

Total Carbohydrate

Fiber 14g 57%

Sugar 3g 6%

Vitamin A 130IU 2%

Vitamin B6 0.49mg 24%

Vitamin C 5mg 9%

Calcium 93mg 9%

Iron 4mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dinner Boiled Pork

Skillet Rice and Beans with Carnitas

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

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