Spicy Pulled Pork Burrito Bowls with Tomato Salsa and Monterey Jack

These loaded burrito bowls are a fiesta of flavor, combining tender pulled pork with warm spices, sautéed bell peppers and onions and a bright tomato salsa. Topped with melted Monterey Jack cheese, a dollop of sour cream and fresh cilantro, every bite is a celebration.

Best of all, this dish comes together in just 20 minutes, making it an ideal weeknight dinner that the whole family will love. Serve with lime wedges for an extra burst of citrus.

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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. Place 1½ cups water and 2 tablespoons butter in a small pot. Bring to a boil, add rice and stir once. Reduce heat to low, cover and simmer until tender, about 15 minutes. Remove from heat and keep covered.
2. Wash and dry all produce. Halve, peel and thinly slice red onions; mince a few slices to get 4 tablespoons. Halve, core and seed bell peppers, then thinly slice. Core and seed tomatoes, then cut into small cubes. Finely chop cilantro. Halve one lime; cut the other into wedges.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onions and bell peppers. Cook, tossing, until just softened, 3-4 minutes.
4. Add another drizzle of oil to the pan. Tear pulled pork into smaller pieces and add to the pan. Season with salt, pepper and fajita spice blend. Cook, tossing, until pork is warmed through, 2-3 minutes. Stir in chicken stock concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in 2 tablespoons butter. Simmer until saucy, 2-4 minutes.
5. While pork simmers, in a small bowl, combine tomatoes, half the cilantro and minced onion (start with 3 tablespoons, add more to taste). Squeeze in juice from the halved lime. Season with salt and pepper, then toss to combine.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between plates. Spoon pork, veggies and sauce over rice. Top with salsa and Monterey Jack cheese. Dollop with sour cream and sprinkle with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice (adjust cooking time accordingly).

How can I make this dish dairy-free?

Omit the cheese and sour cream or use dairy-free alternatives. Use oil instead of butter.

Can I use leftover homemade pulled pork?

Absolutely. This recipe is perfect for using up leftover pulled pork; just shred it and follow the instructions.