Spicy Pork Burrito Bowls with Cilantro Lime Rice and Smoky Crema

Burrito bowls have become a staple for quick, customizable dinners. This Tex-Mex version is loaded with fluffy cilantro-lime rice, saucy spiced ground pork, charred poblano and onion, fresh tomato salsa and a drizzle of smoky red pepper crema. It’s a complete meal in a bowl that beats takeout any day.

Everything comes together in about 35 minutes, making it perfect for busy weeknights. The combination of textures and flavors-from the creamy rice to the charred veggies and tangy salsa-will have you coming back for more.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, prepare the vegetables. Finely dice the tomato. Halve, peel and cut the onion into ½-inch-thick wedges; mince one wedge to get 1 tablespoon. Zest and quarter the lime. Core, deseed and dice the poblano into ½-inch pieces. Mince the cilantro.
3. In a small bowl, combine the diced tomato, minced onion and a big squeeze of lime juice. Season with salt. In another small bowl, stir the smoky red pepper crema with water, 1 teaspoon at a time, until it reaches a drizzling consistency.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Add the poblano and onion wedges; season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer to a plate.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground pork and a pinch of salt. Cook, breaking up the meat, until browned, 4-6 minutes. Stir in the Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until the sauce thickens and the pork is cooked through, 1-2 minutes more.
6. Fluff the rice with a fork; stir in the lime zest and half the cilantro. Season with salt and pepper. Divide the rice between bowls and top with the charred veggies, saucy pork, salsa, crema, remaining cilantro and any extra sauce from the pan. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

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

How can I make this dish spicier?

Add a pinch of cayenne or diced jalapeño to the pork while cooking or use a hot salsa.

Can I prepare any components ahead of time?

The rice and salsa can be made a day in advance. Store separately and reheat the rice before serving.