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/ Barbacoa Borracho Bowl

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Barbacoa Borracho Bowl

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SERVING SIZE: 4

Ingredients

2 cups White Rice, Dry
4 cups Water
1/2 cup Lime Juice
2 tablespoons Chopped Cilantro
4 cups Furmano's Seasoned Pinto Beans
4 cups Barbacoa
2 cups Pico de Gallo
1 cup Diced Avocado
1 cup Shredded Manchego Cheese

Preparation

Add Water and Rice in a small pot and bring to a boil.
Cover and reduce heat to simmer for 20 minutes.
Add Lime Juice and Cilantro to rice. Toss to incorporate.
In a large bowl place Cilantro Lime Rice, heated Furmano's Seasoned Pinto Beans, and heated Barbacoa.
Top with Pico de Gallo, Avocado, and Shredded Manchego Cheese.

In This Recipe

Ancient Grains

& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

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Barbacoa Borracho Bowl

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Serves

4 servings

Ingredients

2 cups White Rice, Dry
4 cups Water
1/2 cup Lime Juice
2 tablespoons Chopped Cilantro
4 cups Furmano's Seasoned Pinto Beans
4 cups Barbacoa
2 cups Pico de Gallo
1 cup Diced Avocado
1 cup Shredded Manchego Cheese

Preparation

Add Water and Rice in a small pot and bring to a boil.
Cover and reduce heat to simmer for 20 minutes.
Add Lime Juice and Cilantro to rice. Toss to incorporate.
In a large bowl place Cilantro Lime Rice, heated Furmano's Seasoned Pinto Beans, and heated Barbacoa.
Top with Pico de Gallo, Avocado, and Shredded Manchego Cheese.

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