20-Minute Pulled Pork Burrito Bowls with Tomato Salsa and Monterey Jack

These loaded burrito bowls are a weeknight lifesaver. With tender pulled pork, a tangy tomato salsa and melted Monterey Jack cheese, every bite is a burst of flavor. Best of all, you can have this satisfying dinner on the table in just 20 minutes.

The combination of warm spices, fresh cilantro and creamy sour cream makes these bowls a guaranteed hit. Whether you’re feeding the family or just craving something quick and delicious, this recipe delivers big taste with minimal effort.

Log in to save recipes and build weekly shopping lists.

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 3/4 cup water and 1 tablespoon butter to a boil. Stir in the rice, cover and reduce heat to low. Cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.
2. While the rice cooks, wash and dry all produce. Halve, peel and thinly slice the red onion; finely mince a few slices until you have 2 tablespoons. Halve, deseed and thinly slice the green bell pepper. Dice the tomato. Finely chop the cilantro. Cut the lime into quarters.
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, until just softened, 3-4 minutes.
4. Add another large drizzle of oil to the pan with the vegetables. 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 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, the juice from 2 lime wedges, salt and pepper to make the salsa.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between plates. Top with the pork mixture, salsa and shredded Monterey Jack cheese. Dollop with sour cream and sprinkle with the remaining cilantro. Serve with the remaining 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 basmati, long-grain white rice or even brown rice. Adjust the cooking time and liquid accordingly.

Can I make this recipe ahead of time?

You can prepare the pork mixture and salsa in advance. Store them separately in the refrigerator for up to 2 days. Reheat the pork before serving and cook fresh rice.

What can I use instead of Monterey Jack cheese?

Cheddar, pepper jack or a Mexican blend cheese work well as substitutes.