20-Minute Pulled Pork Burrito Bowls with Tomato Salsa and Monterey Jack

These loaded burrito bowls are a fiesta of flavor that comes together in a flash. Tender pulled pork is tossed with warm spices and bell peppers, then simmered in a savory broth until saucy. A bright tomato salsa with cilantro and lime adds freshness, while Monterey Jack cheese and a dollop of sour cream bring creamy richness.

Best of all, this satisfying dinner is on the table in just 20 minutes. Serve over fluffy jasmine rice with extra lime wedges for a meal that’s sure to become a weeknight favorite.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine ¾ cup water and 1 tablespoon butter. Bring to a boil, then stir in the rice. Cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. Halve, peel and thinly slice the red onion; mince a few slices to get 2 tablespoons. Core, deseed and thinly slice the bell pepper. Dice the tomato. Finely chop the cilantro leaves and stems. Quarter the lime.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, stirring, until just softened, 3-4 minutes.
4. Tear the pulled pork into smaller pieces. Add to the pan with the vegetables along with another drizzle of oil. Season with salt, pepper and fajita spice. Cook, stirring, until the pork is warmed through, 2-3 minutes. Stir in the chicken stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low and stir in 1 tablespoon butter. Let simmer until saucy, 1-2 minutes.
5. While the pork simmers, in a small bowl, combine the diced tomato, minced onion, half the cilantro, juice from half the lime, salt and pepper.
6. Fluff the rice with a fork; season with salt and pepper. Divide between plates. Top with the pork mixture, salsa and Monterey Jack cheese. Dollop with sour cream and sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even cauliflower rice. Adjust cooking time and liquid accordingly.

Can I make this recipe ahead of time?

Yes, you can prepare the pork mixture and salsa in advance. Store them separately in the refrigerator for up to 2 days. Reheat the pork before serving and make fresh rice.

What can I use instead of pulled pork?

Shredded chicken, carnitas or even seasoned ground beef would work well in this recipe.