SLOW-COOKER PORK RICE BOWLS WITH MANGO SALSA

Slow-Cooker Pork Rice Bowls with Mango Salsa image

Light, refreshing and zesty, this rice bowl recipe is perfect for feeding friends or family. The slow-cooked pork, rice and mango are all infused with lime, giving the whole dish a fresh and addicting flavor. Pile what you want in your rice bowl, but we suspect you'll be going back for seconds of that sweet mango salsa.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h20m

Yield 8

Number Of Ingredients 22

Ingredients

2 lb boneless pork shoulder, trimmed of fat and cut in 4 pieces
1 package (0.85 oz) Old El Paso™ pork carnitas slow cooker seasoning mix
1 cup chopped onions
3 cloves garlic, finely chopped
1/3 cup water
1 tablespoon fresh lime juice
1 large mango, peeled and chopped (about 1 1/2 cups)
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 medium serrano chile, seeded and finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon salt
3 cups water
2 cups uncooked regular long-grain white rice
3/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup thinly sliced radishes
2 medium avocados, peeled, pitted and chopped
Lime wedges

Steps:

Spray 4- or 5-quart slow cooker with cooking spray. In slow cooker, mix pork, seasoning mix, onions, garlic and water. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 7 to 8 hours or until pork is very tender. Reserve 1/4 cup cooking liquid. Transfer pork to cutting board; shred with two forks. Return to cooker with 1 tablespoon lime juice; stir to combine.
Meanwhile, in medium bowl, stir together Mango Salsa ingredients. Cover and refrigerate until ready to use.
In 3-quart saucepan, heat water, rice and 3/4 teaspoon salt to boiling over medium-high heat. Cover; reduce heat to low. Simmer 15 to 18 minutes or until water is absorbed and rice is just tender.
In small bowl, stir together 1/4 cup cilantro, 2 tablespoons lime juice and the olive oil. Stir into cooked rice; fluff with fork.
Place black beans in medium microwavable bowl. Add reserved 1/4 cup cooking liquid. Cover; cook in microwave on High 1 to 2 minutes or until hot.
Divide cilantro rice among 8 serving bowls; top with pork, mango salsa, beans, radishes and avocado. Serve with lime wedges on the side.

Nutrition Facts : Calories 570, Carbohydrate 63 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 8 g, TransFat 0 g