Carnitas Bowls with Cilantro Lime Rice

A great way to use your leftover carnitas from this recipe.

Course Main Course
Cuisine Mexican, Mexican-American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 bowls


  • 2 cups shredded carnitas meat
  • 2 cups white rice raw
  • 1/2 cup cilantro chopped
  • 2 limes
  • 2 cups romaine lettuce shredded
  • 2 large avocados
  • 1/2 cup Mexican cheese shredded
  • 1 15-ounce can of corn
  • 1 15-ounce can of black beans
  • 1/2 cup pico de gallo or salsa I used pre-made from the store
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried minced onion


  1. Rice: Rinse rice. Bring 4 cups water to a boil in a pot. Add the rice, cover the pan, and lower the heat to low. Allow to simmer gently for about 15 minutes until the water is absorbed. Remove from the heat and let sit for another 5 minutes, then fluff with a fork. Mix in juice of 1 lime and the chopped cilantro.
  2. Guacamole: Using a fork, mash avocado in a bowl until desired consistency. Add juice of 1 lime, salt, garlic powder and minced onion. Mash in with fork.
  3. Corn: Drain and rinse corn, then heat up in a skillet over medium low heat until lightly browned.
  4. Beans: Drain and rinse corn, then heat up in a small sauce pan over medium low heat.
  5. Arrange bowls: Divide rice evenly among bowls, then top with shredded carnitas meat, guacamole, corn, beans, shredded lettuce, cheese and pico de gallo or salsa.