Spiced Ground Pork and Black Bean Rice Bowls with Fresh Tomato Salsa

This deconstructed burrito bowl brings all your favorite Tex-Mex flavors together in one hearty dish. Spiced ground pork, fluffy rice, black beans and a generous sprinkle of Mexican cheese are piled high, then topped with a zesty tomato-lime salsa and a dollop of creamy lime crema. It’s a fun, customizable meal that’s perfect for busy weeknights.

Each bite offers a mix of savory, spicy and fresh notes, with a satisfying crunch from the salsa. The best part? It comes together in just 35 minutes, making it an ideal choice for a quick and delicious dinner the whole family will love.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

26.8 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions. Drain and rinse the black beans.
2. Melt 2 tablespoons butter in a medium pot over medium-high heat. Add half the sliced scallions and cook until softened, about 1-2 minutes. Stir in the rice, black beans and half the Southwest spice blend. Season generously with salt and pepper. Add 1¾ cups water and 1½ teaspoons salt; bring to a boil. Cover, reduce heat to low and simmer gently until the rice is tender, about 15 minutes.
3. Quarter the grape tomatoes. Zest 2 teaspoons of zest from the limes, then cut the limes into quarters. In a small bowl, combine the tomatoes, remaining scallions, half the lime zest, juice from two lime quarters and a drizzle of olive oil. Season with salt and pepper and set aside.
4. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the ground pork and remaining Southwest spice blend, breaking up the meat with a spatula. Season with salt and pepper. Cook, stirring occasionally, until browned, about 4-5 minutes. Meanwhile, in another small bowl, stir together the sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper to make the crema.
5. Fluff the cooked rice and beans with a fork, then stir in a big squeeze of lime juice. Reduce the heat under the pork to medium, then add the rice and beans mixture along with half the Mexican cheese. Stir to combine and warm through, about 1-2 minutes. Adjust seasoning with salt and pepper.
6. Divide the rice mixture among bowls. Top with the tomato salsa, sprinkle with the remaining cheese and dollop with the lime crema. Serve with the remaining lime quarters for squeezing over.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

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

Can I make this recipe ahead of time?

You can prepare the rice and bean mixture and the salsa separately. Reheat the rice mixture before serving, then assemble with fresh salsa and crema.

Is there a substitute for Mexican cheese blend?

Shredded cheddar, Monterey Jack or a mix of both are great substitutes.