Spicy Tex-Mex Pork Burrito Bowls with Charred Peppers and Smoky Crema

Bowls have become a staple for quick, customizable meals and this Tex-Mex version is fully loaded. Steamy rice is topped with saucy spiced ground pork, charred green pepper and onion, fresh salsa fresca and a smoky red pepper crema. It’s a complete dinner that comes together in under 30 minutes.

Forget the tortilla-this bowl has everything you need. The combination of tender rice, savory pork, charred vegetables and bright, creamy toppings is irresistible. Perfect for a weeknight meal that feels special without the fuss.

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Ingredients

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Finely dice tomato. Halve, peel and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 tablespoon. Core, deseed and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. In a small bowl, combine tomato, minced onion and half the vinegar. Season with salt. In another small bowl, place smoky red pepper crema. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer to a plate.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add pork, scallion whites and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Stir in Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.
6. Fluff rice with a fork. Season with salt and pepper. Divide rice between bowls and top with veggies, pork, salsa, crema and any remaining sauce from pan. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

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

How do I make the salsa fresca ahead?

The salsa can be prepared up to a day in advance. Store it in the refrigerator in an airtight container.

Can I substitute the Tex-Mex paste?

If you don’t have Tex-Mex paste, you can use a mix of tomato paste and chili powder or taco seasoning.