20-Minute Pulled Pork Bowls with Fajita Spice &Amp; Tomato Salsa

These vibrant pulled pork bowls are the perfect solution for a busy weeknight dinner. In just 20 minutes, you can have a hearty, flavorful meal on the table that the whole family will love. Tender precooked pulled pork is tossed with a warm fajita spice blend, then served over fluffy jasmine rice with a bright, tangy tomato salsa.

Top each bowl with shredded Monterey Jack cheese, a dollop of sour cream and a sprinkle of fresh cilantro for a fiesta of flavors and textures. It’s a quick, satisfying dinner that brings the party to your plate without any fuss.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 3/4 cup water and the chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
2. Prepare the salsa: Dice the tomato and finely chop the shallot. Zest and juice the lime. Pick the cilantro leaves from the stems and roughly chop. In a small bowl, combine the tomato, shallot, half the cilantro, half the lime juice and a pinch of salt. Set aside.
3. Cook the pork: While the rice cooks, heat a large skillet over medium-high heat. Add the pulled pork and cook, breaking it apart with a spoon, for 2-3 minutes until heated through. Sprinkle with the fajita spice blend and stir to coat. Cook for another minute, then remove from heat.
4. Assemble the bowls: Divide the cooked rice between two bowls. Top with the seasoned pulled pork. Spoon the tomato salsa over the pork. Sprinkle with shredded Monterey Jack cheese, add a dollop of sour cream and garnish with the remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust the cooking time and liquid according to the rice type.

What can I use instead of pulled pork?

Shredded chicken, carnitas or even seasoned ground beef would work well in this recipe. Adjust the cooking time as needed.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but check the labels on your fajita spice blend and chicken stock concentrate to ensure they are certified gluten-free.