20-Minute Pulled Pork Burrito Bowls with Fresh Tomato Salsa

These loaded burrito bowls are the ultimate weeknight win. Tender pulled pork is quickly warmed with bell peppers and onions, then simmered in a savory sauce. A bright tomato salsa, creamy Monterey Jack cheese and a dollop of sour cream take it over the top. Best of all, this flavor-packed dinner comes together in just 20 minutes.

Serve over fluffy jasmine rice with a squeeze of fresh lime for a meal that’s both satisfying and speedy. Whether you’re feeding the family or just yourself, these bowls are guaranteed to bring a little fiesta to your table.

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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. Reduce heat to low, cover and simmer until tender, about 15 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, prepare the vegetables: halve, peel and thinly slice the red onion. Finely mince about 2 tablespoons of the sliced onion for the salsa. Halve, core and seed the green bell pepper, then thinly slice. Dice the Roma tomato. Finely chop the cilantro. Cut the lime in half; cut one half into wedges.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, stirring occasionally, until just softened, 3-4 minutes.
4. Add another drizzle of oil to the pan. Tear the pulled pork into smaller pieces and add to the pan. Season with salt, pepper and the fajita spice blend. 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. Simmer until the sauce thickens slightly, 1-2 minutes.
5. In a small bowl, combine the diced tomato, minced onion and half the chopped cilantro. Squeeze in the juice from the lime half. Season with salt and pepper and toss to combine.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between bowls. Spoon the pork, vegetables and sauce over the rice. Top with the fresh salsa and Monterey Jack cheese. Dollop with sour cream and sprinkle 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 white basmati, long-grain white rice or even brown rice. Adjust the cooking time and liquid according to the rice variety.

Can I make this recipe vegetarian?

Absolutely! Replace the pulled pork with shredded jackfruit or a plant-based pulled pork alternative. Use vegetable stock concentrate instead of chicken stock.

How do I store leftovers?

Store the rice, pork mixture and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork and rice before assembling and add fresh salsa and sour cream just before serving.