Smoky Pork Burrito Bowls with Cilantro Lime Rice and Charred Poblano

Bowls have become a staple of modern mealtime and for good reason-they’re endlessly customizable and pack everything you love into one satisfying dish. This Tex-Mex inspired version is fully loaded with steamy cilantro-citrus rice, saucy spiced ground pork, charred poblano and onion, fresh tomato salsa and a smoky red pepper crema. It’s a complete meal that doesn’t need a tortilla.

Best of all, this recipe comes together quickly with simple ingredients. The bright rice balances the rich, smoky flavors, while the salsa adds freshness. Whether you’re meal prepping or serving dinner, these burrito bowls are sure to become a favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView 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 Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 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 until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. While rice cooks, prepare the vegetables: Peel and dice half the onion. Core and seed the long green pepper, then dice into small pieces. Dice the tomato. Pick cilantro leaves from stems and roughly chop.
3. Make the salsa: In a small bowl, combine diced tomato, half the chopped cilantro, a squeeze of lemon juice and a pinch of salt. Set aside.
4. Cook the pork: Heat 1 teaspoon oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spoon. Cook until browned, about 4-5 minutes. Season with salt and pepper. Stir in Tex-Mex paste and 2 tablespoons water. Cook for 1 minute until sauce thickens. Transfer to a bowl and cover to keep warm.
5. Char the vegetables: Wipe the skillet clean. Heat remaining 1 teaspoon oil over high heat. Add diced onion and green pepper. Cook without stirring for 2 minutes until charred. Stir and cook another 1-2 minutes until tender-crisp. Season with salt.
6. Finish the rice: Zest the lemon and add zest along with remaining cilantro to the cooked rice. Squeeze in lemon juice to taste. Stir to combine.
7. Assemble bowls: Divide cilantro rice among bowls. Top with saucy pork, charred vegetables and salsa fresca. Drizzle with smoky red pepper crema. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well. Just be sure to cook until no longer pink and adjust seasoning as needed.

What can I substitute for smoky red pepper crema?

You can use regular sour cream or Greek yogurt mixed with a little smoked paprika and hot sauce for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and pork in the microwave or skillet and add fresh salsa and crema just before serving.