20-Minute Pulled Pork Burrito Bowls with Fresh Tomato Salsa

These burrito bowls are a flavor-packed dinner that comes together in a flash. Tender pulled pork is seasoned with fajita spices and simmered in a savory sauce, then served over fluffy rice with a bright tomato salsa, creamy Monterey Jack cheese and a dollop of sour cream. It’s a complete meal that’s sure to become a weeknight favorite.

The secret to this dish is using pre-cooked pulled pork, which cuts down on cooking time without sacrificing taste. With just 20 minutes from start to finish, you can have a hearty, satisfying dinner on the table that the whole family will love.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 3/4 cup water and 1 tablespoon butter. Bring to a boil, then stir in the rice. Cover, reduce heat to low and cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.
2. While the rice cooks, prepare the vegetables: halve, peel and thinly slice the shallot; finely mince a few slices to get 2 tablespoons. Core, deseed and thinly slice the bell pepper. Dice the tomato. Finely chop the cilantro. Cut the lime into quarters.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced shallot and bell pepper. Cook, stirring, until just softened, 3-4 minutes.
4. Add another drizzle of oil to the pan. Break the pulled pork into smaller pieces and add to the pan. Season with salt, pepper and the fajita spice blend. Cook, stirring, until the pork is warmed through, 2-3 minutes. Stir in the chicken stock concentrate and 1/2 cup water. Bring to a boil, then reduce heat to low and stir in 1 tablespoon butter. Let simmer until saucy, 1-2 minutes.
5. While the pork simmers, make the salsa: in a small bowl, combine the diced tomato, minced shallot, half the cilantro, juice from 2 lime wedges and a pinch of salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between plates. Top with the pork mixture, salsa, Monterey Jack cheese and sour cream. Sprinkle with the remaining cilantro. Serve with the remaining 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 times accordingly.

What can I use instead of pulled pork?

Shredded chicken, beef or even black beans would work well in this recipe.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but check the labels on your fajita spice blend and stock concentrate to ensure they are certified gluten-free.