Spicy Pork Enchilada Rice Bowls with Fresh Salsa and Crema

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

Best of all, this recipe comes together in about 35 minutes, making it perfect for a weeknight meal. The homemade salsa and crema add a fresh touch that elevates the dish, while the seasoned pork and veggies provide a satisfying, savory base. Serve with lime wedges for an extra burst of citrus.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Meanwhile, 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 (½ teaspoon for 4 servings; you’ll use more in the next step). 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 the remaining Southwest Spice (you’ll use the rest in the next step), salt and pepper. Cook until the water has mostly evaporated and the veggies are coated, 1-2 minutes. Turn off the heat. Transfer to a plate; cover to keep warm. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the pork and cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. (Tip: If there’s excess grease in the pan, carefully pour it out.) Stir in the Tex-Mex Paste and remaining Southwest Spice 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). 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 remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

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

What can I substitute for sour cream in the crema?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.