Zesty Pork Enchilada Rice Bowls with Lime Crema

Rice bowls have become a weeknight hero and this version brings all the bold, saucy flavors of enchiladas in a single bowl. Seasoned ground pork simmers in a tangy Tex-Mex sauce, then gets piled over fluffy lime-infused rice. Top it with fresh tomato salsa, shredded pepper jack cheese and a drizzle of Southwest crema for a finish that’s both creamy and zesty.

This recipe is all about big taste with minimal fuss. The lime rice comes together in minutes, the pork cooks quickly and the toppings add freshness and heat. Perfect for a satisfying dinner that feels like a fiesta.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ½ cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in the juice of half the lime and a little zest.
2. Prepare the salsa: Dice the tomato and finely chop about ¼ of the red onion. Combine in a small bowl, season with a pinch of salt and set aside.
3. Cook the pork: Heat a drizzle of oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper.
4. Add aromatics: Dice the remaining red onion and thinly slice the green pepper (remove seeds). Add to the skillet and cook until softened, 2-3 minutes.
5. Make the sauce: Stir in the Southwest spice blend and Tex-Mex paste. Cook for 1 minute until fragrant. Add ¼ cup water and simmer until the sauce thickens, about 2 minutes. Adjust seasoning.
6. Prepare the crema: In a small bowl, mix the sour cream with the juice of the remaining lime half. Season with a pinch of salt.
7. Assemble bowls: Divide the lime rice between bowls. Top with the pork mixture, then sprinkle with pepper jack cheese. Spoon the fresh salsa over the cheese and drizzle with the lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use ground beef or chicken instead of pork?

Yes, ground beef or chicken work well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat the pork and rice, then add fresh toppings.

Is this recipe gluten-free?

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