20-Minute Pulled Pork Burrito Bowls with Tomato Salsa and Monterey Jack

These loaded burrito bowls are the ultimate quick-fix dinner, packed with bold flavors and ready in just 20 minutes. Tender pulled pork is simmered with a warm fajita spice blend and chicken stock, then served over fluffy jasmine rice with a bright tomato salsa.

Topped with creamy Monterey Jack cheese, a dollop of sour cream and fresh cilantro, every bite is a fiesta. The tangy lime wedges on the side add the perfect finishing touch. It’s a satisfying meal that comes together faster than takeout!

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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 over medium-high heat. Stir in the rice, cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. Halve, peel and thinly slice the red onion; finely mince a few slices to get 2 tablespoons. Halve, deseed and thinly slice the green bell pepper. Dice the Roma tomato. Finely chop the cilantro. Quarter the lime. In a small bowl, combine the tomato, minced onion, half the cilantro, juice from half the lime, salt and pepper.
3. Tear the pulled pork into smaller pieces. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, stirring, until just softened, 3-4 minutes. Add the pork and another drizzle of oil. 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. Simmer until saucy, 1-2 minutes.
4. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Top with the pork mixture, salsa and Monterey Jack cheese. Dollop with sour cream and 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 basmati, long-grain white rice or even brown rice. Adjust the cooking time and liquid according to package instructions.

Is there a substitute for the chicken stock concentrate?

You can use 1/2 cup of low-sodium chicken broth instead of water plus the concentrate. If using broth, skip the water and reduce salt accordingly.

Can I make this recipe vegetarian?

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