Smoky Pork Burrito Bowl with Pinto Beans & Honey-Jalapeño Carrots

Smoky Pork Burrito Bowl

with Pinto Beans & Honey-Jalapeño Carrots

25 MIN
4 Servings
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From the Test Kitchen

Our Mexican spice blend stars two ways in this delicious burrito bowl: it’s cooked into our hearty base of rice and kale, then used to spice our saucy, smoky pork and pinto beans served on top. Spicy-sweet dressed carrots add bright, refreshing contrast to balance the rich flavors of the dish.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Smoky Pork Burrito Bowl with Pinto Beans & Honey-Jalapeño Carrots
Title
  • 18 oz Ground Pork
  • 1 cup Long Grain White Rice
  • 1 15.5-Oz Can Pinto Beans
  • 6 oz Kale
  • 1 Red Onion
  • 6 oz Carrots
  • 4 oz Shredded Monterey Jack Cheese
  • ⅔ cup Guajillo Chile Pepper Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsps Honey
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the kale rice
1 Make the kale rice

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, place the chopped kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Drain and rinse the beans.

Cook the pork & beans
3 Cook the pork & beans

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, sliced onion, and remaining spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until coated and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Dress the carrots & serve your dish
4 Dress the carrots & serve your dish

Peel the carrots; grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, whisk together the honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the grated carrots and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Serve the kale rice topped with the cooked pork and beans, cheese, and dressed carrots. Enjoy!

Tips from Home Chefs

Smoky Pork Burrito Bowl

Make the kale rice
1 Make the kale rice

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, place the chopped kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine. Taste, then season with salt and pepper if desired.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Drain and rinse the beans.

Prepare the remaining ingredients
Cook the pork & beans
3 Cook the pork & beans

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, sliced onion, and remaining spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until coated and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Dress the carrots & serve your dish

Peel the carrots; grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, whisk together the honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the grated carrots and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Serve the kale rice topped with the cooked pork and beans, cheese, and dressed carrots. Enjoy!

Dress the carrots & serve your dish
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