Spiced Pork Burrito Bowls with Mango-Bell Pepper Relish and Guacamole

These burrito bowls bring together fluffy jasmine rice, Mexican-spiced ground pork and a bright mango-bell pepper relish for a meal that’s both comforting and refreshing. The relish is made by sautéing bell pepper and mango with a touch of sugar until tender and jammy, then tossing with onion, lime juice and olive oil for a tangy finish.

Creamy guacamole adds richness, while the spiced pork provides savory depth. It’s a breezy, tropical-inspired dinner that comes together quickly-perfect for busy weeknights when you want something delicious without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; fluff with a fork and set aside.
2. While the rice cooks, dice the onion and bell pepper. Peel and dice the mango. Zest and juice the lime.
3. In a small bowl, combine the diced mango, half the diced onion, half the lime juice and 1 teaspoon olive oil. Season with salt and pepper to taste. Set the relish aside.
4. Heat the cooking oil in a large skillet over medium-high heat. Add the remaining onion and bell pepper; cook until softened, about 3-4 minutes. Sprinkle with sugar and cook, stirring, until the peppers are tender and slightly jammy, about 2 minutes more. Transfer to a bowl.
5. In the same skillet, add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Stir in the Mexican spice blend and cook for 1 minute. Season with salt and pepper.
6. To serve, divide the rice among bowls. Top with the spiced pork, the mango-bell pepper relish and a dollop of guacamole. Garnish with remaining lime zest if desired.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

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

What can I substitute for jasmine rice?

Any long-grain rice, such as basmati or white rice, will work. You can also use cauliflower rice for a low-carb option.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork and rice before serving and add fresh guacamole and relish.