Smoky Pork Burrito Bowls with Cilantro Lime Rice and Charred Poblano

Bowls have become a staple of modern dinners and for good reason-they’re endlessly customizable and packed with flavor. This Tex-Mex rendition is fully loaded with steamy cilantro-lime rice, saucy spiced ground pork, charred poblano and onion, fresh salsa and a smoky red pepper crema. It’s a complete meal in one bowl that will satisfy your cravings.

Forget the tortilla; this bowl has everything you need. The combination of savory pork, bright lime and smoky crema creates a harmony of flavors that’s both comforting and exciting. Ready in under 30 minutes, it’s perfect for a weeknight dinner that feels special.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine the jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Halve, peel and thinly slice the onion. Core and seed the long green pepper (poblano), then cut into thin strips. Dice the tomato. Pick the cilantro leaves from the stems; roughly chop the leaves.
3. Char the vegetables: Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the sliced onion and poblano strips. Cook, stirring occasionally, until charred and softened, about 5-7 minutes. Season with salt and transfer to a plate.
4. Cook the pork: In the same skillet, add the remaining 1 teaspoon of oil. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Stir in the Tex-Mex paste and cook for 1 minute more. Season with salt and pepper.
5. Prepare the salsa fresca: In a small bowl, combine the diced tomato, half of the chopped cilantro and a squeeze of lime juice. Season with salt.
6. Make the cilantro lime rice: To the cooked rice, add the remaining cilantro, the juice of half the lime and a pinch of salt. Stir to combine.
7. Assemble the bowls: Divide the cilantro lime rice between two bowls. Top with the charred onion and poblano, saucy pork and salsa fresca. Drizzle with smoky red pepper crema. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

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

How do I make this dish dairy-free?

Omit the smoky red pepper crema or use a dairy-free crema alternative.

Can I prepare any components ahead of time?

Yes, you can cook the rice and char the vegetables in advance. Reheat before assembling.