Pulled Pork Fiesta Bowls
with Tomato Salsa, Bell Pepper, and Monterey Jack Cheese
We like to call these “fiesta bowls” because they know just how to stir things up at dinnertime. They’ve got all the best ingredients for making your taste buds boogie: tender precooked pulled pork, warm spices, and a tangy tomato salsa. Plus, garnishes like Monterey Jack cheese, sour cream, and herbaceous cilantro are guaranteed to keep the vibes lively. But the real story of the night might be that this dish can be on the table in as little as 20 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 cup
Jasmine Rice
2 unit
Red Onion
2 unit
Green Bell Pepper
2 unit
Roma Tomato
½ ounce
Cilantro
2 unit
Lime
20 ounce
Pulled Pork
2 tablespoon
Fajita Spice Blend
2 unit
Chicken Stock Concentrate
½ cup
Monterey Jack Cheese
(Contains Milk)
8 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
4 tablespoon
Butter
(Contains Milk)
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Place 1½ cups water and 2 TBSP butter in a small pot. Bring to a boil, then add rice and stir once. Reduce heat to low, bring to a gentle simmer, and cover. Cook until tender, about 15 minutes. Remove pot from heat and keep covered.
Wash and dry all produce. While rice cooks, halve, peel, and thinly slice onions; finely mince a few slices until you have 4 TBSP. 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 other lime into wedges.
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.
Add another large drizzle of oil to pan with veggies. Tear pork into smaller pieces and toss into pan. Season pork and veggies with salt, pepper, and fajita spice. Cook, tossing, until pork is warmed through, 2-3 minutes. Stir in stock concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in 2 TBSP butter. Let simmer until saucy, 2-4 minutes.
While pork simmers, in a small bowl, place tomatoes, half the cilantro, and minced onion (to taste—start with 3 TBSP and add more for extra texture). Squeeze in juice from halved lime. Season with salt and pepper, then toss to combine.
Fluff rice with a fork and season with salt and pepper; divide between plates. Spoon over pork, veggies, and their sauce. Top with salsa and cheese. Dollop with sour cream and sprinkle with remaining cilantro. Serve with lime wedges on the side for squeezing over.
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