Quick 20-Minute Pulled Pork Burrito Bowls with Tomato Salsa

These loaded bowls bring together tender pulled pork, sautéed bell pepper and onion and a bright tomato salsa for a dinner that’s full of flavor and ready in a flash. Topped with melted Monterey Jack cheese, a dollop of sour cream and fresh cilantro, every bite is a fiesta.

The secret to this speedy meal is using pre-cooked pulled pork, which heats up in minutes with warm spices and a touch of stock concentrate for extra savoriness. Serve over fluffy jasmine rice and finish with a squeeze of lime for a fresh, zesty kick.

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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 3/4 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 to get 2 tablespoons. Core, deseed and thinly slice the green bell pepper. Dice the Roma tomato. Finely chop the cilantro leaves and stems. Cut the lime into wedges.
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 the fajita spice blend. Cook, stirring, until the pork is warmed through, 2-3 minutes. Stir in the chicken stock concentrate and 1/2 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 and season with salt and pepper. Divide the rice between plates. Top with the pork mixture, tomato 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 or long-grain rice. Adjust cooking time as needed.

Can I make this recipe gluten-free?

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

How can I make this dish dairy-free?

Omit the butter, Monterey Jack cheese and sour cream or use dairy-free alternatives like vegan butter, shredded vegan cheese and coconut yogurt.