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

These fiesta bowls are the ultimate quick dinner solution, bringing together tender pulled pork, warm spices and a bright tomato salsa. With creamy Monterey Jack cheese, sour cream and fresh cilantro, every bite is packed with flavor. Best of all, this dish comes together in just 20 minutes, making it perfect for busy weeknights.

The combination of smoky fajita spices, tangy lime and juicy tomatoes creates a vibrant meal that the whole family will love. Serve it over fluffy jasmine rice for a satisfying bowl that’s sure to become a regular in your dinner rotation.

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Ingredients

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

20 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 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 1.5 cups water and 2 tablespoons 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 rice cooks, wash and dry all produce. Halve, peel and thinly slice the red onions; finely mince a few slices to get 4 tablespoons. Halve, deseed and thinly slice the green bell peppers. Dice the Roma tomatoes. Finely chop the cilantro. Halve one lime; quarter the other lime.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring, until just softened, about 3-4 minutes.
4. Add another drizzle of oil to the pan. Tear 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 concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in the remaining 2 tablespoons butter. Let simmer until saucy, 2-4 minutes.
5. While the pork simmers, in a small bowl, combine the diced tomatoes, minced onion and half the cilantro. Squeeze in the juice from the halved lime. Season with salt and pepper. (Tip: Start with 3 tablespoons of minced onion and add more for extra texture.)
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between plates. Top with the pork mixture, salsa and Monterey Jack cheese. Dollop with sour cream and sprinkle with the remaining cilantro. Serve with lime wedges on the side for squeezing over.

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 for a low-carb option. Adjust cooking time accordingly.

Can I make this recipe ahead of time?

Absolutely! You can prepare the rice, salsa and pork mixture separately and assemble the bowls just before serving. Reheat the pork and rice in the microwave or on the stovetop.

What can I use instead of sour cream?

Greek yogurt or a dairy-free sour cream alternative work well as substitutes.