20-Minute Pulled Pork Burrito Bowls with Tomato Salsa

These loaded bowls are a fiesta of flavor and texture, featuring tender pulled pork, warm spices and a bright tomato salsa. Topped with Monterey Jack cheese, sour cream and fresh cilantro, every bite is a celebration. The best part? This dish comes together in just 20 minutes, making it an ideal weeknight dinner.

We start with fluffy jasmine rice, then pile on seasoned pulled pork and peppers, a quick homemade salsa and all your favorite garnishes. It’s a complete meal that’s both satisfying and speedy.

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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, reduce heat to low and 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 until you have 2 tablespoons. Halve, core and thinly slice the bell pepper into strips. Dice the tomato. Finely chop the cilantro. Quarter the lime.
3. Heat a drizzle of vegetable 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 blend. Cook, stirring, until 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. Set aside.
6. Fluff the rice with a fork; season with salt and pepper. Divide rice between plates. Top with the pork mixture, tomato salsa and Monterey Jack cheese. Dollop with sour cream and sprinkle with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use leftover pulled pork?

Yes, this recipe is perfect for using up leftover pulled pork. Just reheat it in the pan with the vegetables and spices.

What can I substitute for jasmine rice?

You can use any long-grain white rice or even brown rice, but adjust the cooking time and liquid accordingly.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and stock concentrate to be sure.