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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Shallot
1 unit
Green Bell Pepper
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Pulled Pork
1 tablespoon
Fajita Spice Blend
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Place 3/4 cup water and 1 TBSP butter (1½ cups and 2 TBSP for 4 servings) in a small pot. Bring to a boil, then stir in rice. Reduce heat to low, bring to a gentle simmer, and cover. Cook until tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
While rice cooks, wash and dry all produce. Halve, peel, and thinly slice shallot; finely mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and thinly slice bell pepper. Dice tomato. Finely chop cilantro. Quarter lime.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced shallot and bell pepper. Cook, stirring, until just softened, 3-4 minutes.
Add another large drizzle of oil to pan with veggies. Break up pork into smaller pieces and add to pan. Season pork and veggies with salt, pepper, and Fajita Spice. Cook, stirring, until pork is warmed through, 2-3 minutes. Stir in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4 servings). Let simmer until saucy, 1-2 minutes.
While pork simmers, in a small bowl, combine tomato, minced shallot, half the cilantro, juice from 2 lime wedges (4 lime wedges for 4 servings), salt, and pepper.
Fluff rice with a fork; season with salt and pepper. Divide between plates. Top with pork mixture, salsa, and cheese. Dollop with sour cream and sprinkle with remaining cilantro. Serve with remaining lime wedges on the side for squeezing over.
