Ingredients
Pork Fajitas Bowl
- 1 Slow Roasted Golden Rotisserie Flavor Marinated Fresh Pork Tenderloin, sliced medium-thin1
- 3 cups Long-grain rice3 cups
- 3 cups Chicken stock3 cups
- 1 Red bell pepper1
- 1 Yellow bell pepper, julienned1
- 1 Medium yellow onion, julienned1
- 2 14-oz. cans Black beans2 14-oz. cans
- 2 cups Frozen corn2 cups
- 3 Fresh avocado, sliced3
- 1 jar Salsa verde1 jar
- 1 cup Queso fresco, crumbled1 cup
Pickled Onions
- 1 Large red onions, julienned1
- 1/2 cup Red wine vinegar1/2 cup
- 1/4 cup Sugar, granulated1/4 cup
- 4 Bay leaves4
- 2 tablespoons Kosher salt2 tablespoons
Instructions
For the pickled onions: bring the vinegar, one cup of water, the sugar, bay leaves, and salt to a boil, add the red onions, bring back to a boil, and remove from heat. Reserve
Rinse the rice in cold water until the water runs clear
Add the rice to the instant pot and cover with the chicken stock
Arrange the pork slices on top of the rice, cover with the lid and cook on the rice setting
When the rice is done, use quick pressure release method, and remove the lid
While the pork and rice are cooking, sauté the peppers and yellow onions, and heat the beans and corn according to package instructions. Reserve
To assemble the bowls: scoop some of the rice and pork into bowls, garnish each with some of the peppers and onions, the beans, corn, avocado, pickled onions, queso fresco, and salsa verde
