Spicy Pork Enchilada Rice Bowls with Fresh Salsa and Lime Crema

Rice bowls have become a weeknight staple for good reason-they’re hearty, versatile and packed with flavor. This version features bold, saucy pork served over fluffy lime-infused rice, topped with a fresh tomato salsa, melted Monterey Jack cheese and a creamy Southwest-spiced crema. Every bite is a fiesta of textures and tastes.

Best of all, this recipe comes together in just 35 minutes using simple ingredients. The combination of tender pork, charred peppers and onions and zesty lime makes for a satisfying meal that’s sure to become a regular in your dinner rotation.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Zest and quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the diced tomato, minced onion and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine the sour cream and ¼ teaspoon Southwest spice blend (½ teaspoon for 4 servings). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and cook until slightly softened, 2-3 minutes. Add the sliced onion and cook, stirring occasionally, until the veggies are browned and tender, 5-7 minutes. Add 2 tablespoons water (4 tablespoons for 4 servings), half of the remaining Southwest spice blend, salt and pepper. Cook until the water has mostly evaporated and the veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground pork and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Stir in the Tex-Mex paste and the remaining Southwest spice blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until the mixture is reduced and saucy, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest and season with salt and pepper. Divide the rice between bowls and top with the pork mixture, veggies, Monterey Jack cheese, salsa and crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef or even ground turkey can be substituted for the pork. Adjust cooking time as needed until the meat is fully cooked.

What can I use instead of Tex-Mex paste?

Tex-Mex paste is a concentrated tomato-chili paste. You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

How do I make the crema thicker?

For a thicker crema, use less water when thinning the sour cream mixture. You can also use full-fat sour cream or Greek yogurt.