Healthy Pork Burrito Bowl

Bacon and Potato Frittata


1 lb (500 g) Ontario pork picnic shoulder, thinly sliced
2 tsp (10 mL) ground cumin, divided
¼ tsp (1 mL) ground chili
1 clove garlic, minced
½ tsp (2 mL) oregano
2 tsp (10 mL) ground paprika
1 cup (250 mL) brown rice 2 cups (500 mL) low sodium chicken broth
1–15 oz can low sodium black beans, rinsed
1 tsp (5 mL) vegetable oil
¼ cup (60 mL) salsa
¼ cup (60 mL) low fat sour
¼ avocado, sliced
¼ cup (60 mL) cilantro leaves cream

Cooking Instructions

1. IIn a medium bowl, mix together pork, 1 tsp (5 mL) of cumin, chili, garlic, oregano and paprika until pork is coated. Cover and refrigerate for 2 hours.

2. In a medium saucepan, combine remaining cumin, brown rice, chicken broth and beans. Bring to a boil with lid off. Once boiling, turn to low, stir and cover for 15 minutes. Take off burner and keep lid on for another 15 minutes. Fluff with a fork and serve into six separate bowls.

3. Heat oil in a medium-sized skillet over high-heat; stir-fry pork for 2 minutes, or until no pink remains.

4. Place pork on top of each rice bowl. Garnish with 1 Tbsp (15 mL) each salsa and sour cream. Evenly distribute the avocado slices between the 4 bowls, and sprinkle each bowl with cilantro.

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