20-Minute Pulled Pork Burrito Bowls with Fresh Tomato Salsa

These loaded burrito bowls are a fiesta of flavor that comes together in just 20 minutes. Tender pulled pork is tossed with sautéed bell peppers and onions in a warm fajita spice blend, then simmered in a savory sauce. Topped with a bright tomato salsa, creamy Monterey Jack cheese and a dollop of sour cream, every bite is a celebration.

This recipe is perfect for busy weeknights when you want a satisfying meal without spending hours in the kitchen. The combination of textures and flavors-from the fluffy rice to the tangy salsa and rich pork-will make this a regular in your dinner rotation.

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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, bring 1 cup water and 1 tablespoon butter to a boil. Add the jasmine rice, stir once, then reduce heat to low. Cover and simmer until tender, about 15 minutes. Remove from heat and keep covered.
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 and set aside. Halve, core and seed the green bell pepper, then thinly slice. Core and dice the Roma tomato into small cubes. Finely chop the cilantro. Cut the lime in half; cut one half into wedges for serving.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, tossing frequently, 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, tossing, 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 the sauce thickens slightly, 1-2 minutes.
5. While the pork simmers, make the salsa: In a small bowl, combine the diced tomato, minced onion and half of the chopped cilantro. Squeeze in the juice from the lime half. Season with salt and pepper, then toss to combine.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between serving plates. Spoon the pork, bell peppers 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 for squeezing.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white basmati or long-grain rice. Adjust cooking time according to package instructions.

Can I make this recipe ahead of time?

You can prepare the salsa and cook the rice in advance. Reheat the pork and vegetables when ready to serve.

What can I use instead of pulled pork?

Shredded chicken or beef would work well. Adjust cooking time to ensure the meat is heated through.