Quick Pulled Pork Bowls with Tomato Salsa and Monterey Jack

These pulled pork bowls are a fiesta of flavors that come together in just 20 minutes. Tender precooked pulled pork is seasoned with warm fajita spices and served over fluffy jasmine rice. A tangy tomato salsa, creamy Monterey Jack cheese and a dollop of sour cream add layers of taste and texture.

This dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of savory pork, fresh salsa and melted cheese will make everyone at the table happy.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 0.5 cup jasmine rice, 1 cup water and the chicken stock concentrate. Bring to a boil, then cover and simmer for 15 minutes until rice is tender. Remove from heat and keep covered.
2. While rice cooks, dice the onion and green bell pepper into small pieces. Core and dice the tomato. Pick cilantro leaves from stems and roughly chop. Cut the lime into wedges.
3. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Cook, stirring, for 4-5 minutes until softened.
4. Add the pulled pork and fajita spice blend to the skillet. Cook for 2-3 minutes, breaking up the pork with a spoon, until heated through and well coated with spices.
5. In a small bowl, combine the diced tomato, a squeeze of lime juice and a pinch of salt to make a quick salsa. Set aside.
6. Fluff the cooked rice with a fork and stir in the butter until melted. Divide the rice between bowls.
7. Top the rice with the pulled pork mixture, then sprinkle with Monterey Jack cheese. Add a spoonful of tomato salsa, a dollop of sour cream and garnish with 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 rice, brown rice or even cauliflower rice. Adjust cooking time and liquid accordingly.

Is there a substitute for Monterey Jack cheese?

Feel free to use cheddar, pepper jack or any melty cheese you have on hand.

Can I make this recipe vegetarian?

Absolutely! Replace the pulled pork with jackfruit or a plant-based pulled pork alternative and use vegetable stock concentrate instead of chicken.