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!
Servings
6
Cook Time Passive Time
20minutes 4hours
Servings
6
Cook Time Passive Time
20minutes 4hours
Ingredients
Instructions
  1. 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.)
  2. In a 12″ skillet, add pinto beans, salsa, broth, oregano, and cumin. Bring to a low boil over medium-high heat.
  3. Stir in instant rice, and return to a boil. Reduce heat to low, and cover. Simmer 10 minutes or until most liquid is absorbed.
  4. While rice cooks, shred cooked pork with two forks.
  5. To assemble final dish, scoop beans and rice into bowls. Add shredded pork, and top with any desired toppings. Dig in!
Recipe Notes

If you are unable to find the Smithfield carnitas, you could use another flavor of their pork roasts and sprinkle some taco seasoning over the meat when you start it cooking.