Zesty Chili-Lime Pork Burritos with Cheesy Rice and Fresh Pico De Gallo

Get ready for a flavor fiesta with these hearty chili-lime pork burritos! Seasoned ground pork and sautéed green pepper are wrapped in warm flour tortillas alongside creamy cheesy rice and a bright, homemade pico de gallo. A squeeze of fresh lime juice ties everything together for a zesty, satisfying meal.

This recipe comes together in about 40 minutes, making it perfect for busy weeknights. The combination of chili powder, garlic and lime gives the pork a delicious kick, while the creamy rice and fresh tomato salsa balance the heat. Serve these burritos with extra pico and lime wedges for a dinner that’s sure to become a favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView 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

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Once cooked, fluff with a fork; stir in cream cheese, Monterey Jack and 1 TBSP butter (2 TBSP for 4) until combined. Keep covered off heat until ready to use.
2. While rice cooks, wash and dry produce. Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Quarter lime. Core, deseed and dice green pepper into ½-inch pieces. In a small bowl, combine tomato, scallions, juice from half the lime and a pinch of salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and a pinch of salt and pepper. Cook until lightly browned and softened, 2-3 minutes. Add ground pork, chili powder, garlic powder, stock concentrates, 2 TBSP water (4 TBSP for 4 servings) and a pinch of salt. Cook, breaking up meat into pieces, until pork is browned and cooked through and mixture has thickened slightly, 4-6 minutes. If mixture seems too thick, add another splash of water. Taste and season with salt and pepper; turn off heat. Transfer to a plate to cool slightly. Wash out pan.
4. Once cheesy rice is done, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. Evenly divide cheesy rice in a line along the bottom third of each tortilla. Top rice evenly with pork mixture and a thin layer of pico de gallo. You may have some rice and pork left over-save it for serving! Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.
5. Heat a drizzle of oil and ½ TBSP butter in the pan used for pork over medium heat. Add burritos, seam sides down and cook until golden brown, 1-2 minutes per side. (For 4 servings, work in batches, adding another ½ TBSP butter between each batch.)
6. Halve burritos. Divide between plates. Serve with remaining pico de gallo and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Just adjust cooking time as needed until fully cooked.

How do I store leftovers?

Wrap leftover burritos tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or microwave.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator. Stir before serving.