Name: Skillet Rice and Beans with Carnitas
Ingredients: 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.)

Ingredients

Scale

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.)

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Instructions

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. Bring to a low boil over medium-high heat.
Stir in instant rice, and return to a boil. Reduce heat to low, and cover. Simmer 10 minutes or until most liquid is absorbed.
While rice cooks, shred cooked pork with two forks.
To assemble final dish, scoop beans and rice into bowls. Add shredded pork, and top with any desired toppings. Dig in!

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.

Author: Andi