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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Fajita Spice Blend
Chicken Stock Concentrate
Monterey Jack Cheese(ContainsMilk)
Place 1 cup water and 1 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 onion; finely mince a few slices until you have 2 TBSP. Halve, core, and seed bell pepper, then thinly slice. Core and seed tomato, then cut into small cubes. Finely chop cilantro. Halve lime; cut one half into wedges.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, tossing, until just softened, 3-4 minutes.
Add another 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 concentrate and ½ cup water. Bring to a boil, then reduce heat to low and stir in 1 TBSP butter. Let simmer until saucy, 1-2 minutes.
While pork simmers, place tomato, minced onion, and half the cilantro in a small bowl. Squeeze in juice from lime half. 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.