Tex-Mex Pork Burrito Bowls with Cilantro Lime Rice and Smoky Crema

Bowls have become a staple of modern cooking because everything really is better in a bowl! The customizable combination of carbs, protein, veggies and a delicious sauce is unbeatable. Our Tex-Mex rendition is fully loaded with steamy cilantro-lime rice, saucy spiced ground pork, charred green pepper and onion, fresh salsa fresca and a smoky red pepper crema.

Who needs a tortilla when you’ve got all that goodness piled high? This recipe is simple, convenient and absolutely delicious-perfect for a quick weeknight dinner that feels like a fiesta.

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Ingredients

0.5 cup Jasmine 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

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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 (1½ cups for 4 servings) 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 (2 tablespoons for 4 servings). Zest and quarter lime. Core, deseed and dice green pepper into ½-inch pieces. Mince cilantro.
3. In a small bowl, combine tomato, minced onion and a big squeeze of lime juice; season with salt. In a separate small bowl, add 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 (use a large pan for 4 servings) 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 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 (⅓ cup for 4 servings) 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; stir in lime zest and half the cilantro. Season with salt and pepper. (Tip: For extra richness, stir in 1 tablespoon butter for 2 servings, 2 tablespoons for 4 servings.) Divide rice between bowls and top with veggies, saucy pork, salsa, crema, remaining cilantro and any remaining sauce from pan. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

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

What can I substitute for Tex-Mex paste?

You can use a mix of tomato paste with chili powder, cumin and a pinch of cayenne to mimic the flavor.

How do I make the smoky red pepper crema from scratch?

Blend roasted red peppers with sour cream or Greek yogurt, a pinch of smoked paprika and salt until smooth. Adjust consistency with a little water.