Slow Cooker Pork Rice Bowls With Mango Salsa Recipes

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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

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

PORK ROAST WITH MANGO SALSA



Pork Roast with Mango Salsa image

"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 20

3 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 boneless whole pork loin roast (2-1/2 pounds)
SALSA:
1 medium mango, peeled and chopped
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

Steps:

  • In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS



Pressure-Cooker Thai Sweet Chili Pork Bowls image

Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 pork tenderloins (1 pound each)
1/2 pound sliced fresh mushrooms
1 large sweet onion, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 cup hoisin sauce
3/4 cup sweet chili sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon rice vinegar
Torn fresh cilantro leaves
Hot cooked rice, julienned green onions, lime wedges, and Sriracha chili sauce

Steps:

  • Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.

Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.

SHRIMP PROTEIN BOWL WITH MANGO SALSA RECIPE



Shrimp Protein Bowl with Mango Salsa Recipe image

A quick, light dinner with a lot of protein, healthy fats, and fresh mango salsa - perfect for busy weeknights in the summer.

Provided by Steph Loaiza

Categories     Main Course

Time 25m

Number Of Ingredients 18

1 teaspoon garlic powder
1 teaspoon chili powder
1 Tablespoon lime juice
½ Tablespoon olive oil
12 ounces shrimp (peeled and deveined)
1 avocado (sliced)
4 cups baby spinach leaves
1 cup shredded carrots
1 cup shredded red cabbage
2 cups brown rice (cooked)
½ cup salad dressing (of choice- optional topping)
1 large mango (diced)
¼ red onion (diced)
½ red bell pepper (diced)
1 Tablespoon fresh cilantro (chopped)
⅓ jalapeno (finely diced)
1 Tablespoon lime juice
pinch of salt

Steps:

  • In a medium bowl, mix together all ingredients for mango salsa. Set aside.
  • In a second bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Gently toss with shrimp until all the shrimp have been coated. Over medium heat, cook shrimp until slightly pink and opaque. Set aside.
  • Make the mango salsa by combining diced mango, red onion, red bell pepper, cilantro, jalapeno, lime juice and pinch of salt in a bowl.
  • Assemble bowls by placing 1/4 of the mango salsa, shrimp, avocado, spinach, carrots, cabbage, and rice in each bowl. Top with salad dressing (optional) and serve.

Nutrition Facts : Calories 596 kcal, Carbohydrate 93 g, Protein 28 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 214 mg, Sodium 730 mg, Fiber 10 g, Sugar 11 g, ServingSize 1 serving

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