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Menu for 03 Aug to 09 Aug
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Pulled Pork Fiesta Bowls
Pulled Pork Fiesta Bowls

Pulled Pork Fiesta Bowls

with Tomato Salsa, Bell Pepper, and Monterey Jack Cheese

20-Min Meal
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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.

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

1 unit

Red Onion

1 unit

Green Bell Pepper

1 unit

Roma Tomato

¼ ounce


1 unit


10 ounce

Pulled Pork

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese


4 tablespoon

Sour Cream


Not included in your delivery

2 tablespoon



4 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate55 g
Sugar7 g
Dietary Fiber5 g
Protein36 g
Cholesterol160 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• In a small pot, combine ¾ cup water and 1 TBSP butter. (For 4 servings, combine rice with 1½ cups water and 2 TBSP butter.) Bring to a boil over medium-high heat. • Once boiling, 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.


• Meanwhile, wash and dry all produce. • Halve, peel, and thinly slice onion; finely mince a few slices until you have 2 TBSP. Halve, deseed, and thinly slice bell pepper. Dice tomato. Finely chop cilantro. Quarter lime. • In a small bowl, combine tomato, minced onion, half the cilantro, juice from half the lime, salt, and pepper.


Tear pork into smaller pieces. 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, 3-4 minutes. • Add pork and another large drizzle of oil. Season with salt, pepper, and Fajita Spice. Cook, stirring, until pork is warmed through, 2-3 minutes. • Stir in stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a boil, then reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). Simmer until saucy, 1-2 minutes.


• Fluff rice with a fork; season with salt and pepper. Divide between bowls. • Top with pork mixture, salsa, and cheese. Dollop with sour cream and sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.