Pulled Pork Fiesta Bowls
with Tomato Salsa, Bell Pepper & Monterey Jack Cheese
- Milk
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.
Ingredients
1 unit
Green Bell Pepper
1 unit
Onion
4 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
10 ounce
Pulled Pork
1 tablespoon
Fajita Spice Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
¼ ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine ¾ cup water and 1 TBSP butter. (For 4 servings, combine 1½ cups water and 2 TBSP butter.) Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry all produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 2 TBSP (3 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Dice tomato. Finely chop cilantro. Quarter lime.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until just softened, 4-5 minutes.
• Tear pulled pork* into smaller pieces. Add to pan with veggies along with another large drizzle of oil. Season with Fajita Spice, salt, and pepper. 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; stir in 1 TBSP butter (2 TBSP for 4). Simmer until saucy, 1-2 minutes.
• While pork simmers, in a small bowl, combine tomato, minced onion, half the cilantro, juice from half the lime, salt, and pepper.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Top with pork mixture, salsa, Monterey Jack, and sour cream. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, though some found it bland; adding extra spices or hot sauce boosted flavor 🌶️.
- Ease of prep: Quick and easy to make, perfect for busy weeknights; precooked pulled pork was a time-saver.
- Suggestions: Consider adding beans, corn, or guacamole; use poblano or red peppers instead of green bell pepper.
- Portions: Some wanted more rice compared to the generous amount of pork; others appreciated the large servings.
- Leftovers: Reheats well for lunch; some used extras in breakfast burritos with scrambled eggs.
