Pulled Pork Fiesta Bowls

Name: Pulled Pork Fiesta Bowls with Tomato Salsa, Bell Pepper, and Monterey Jack Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: ½ cup Jasmine Rice; 1 unit Red Onion; 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; 4 tablespoon Sour Cream; 2 tablespoon Butter; 4 teaspoon Vegetable Oil; Salt; Pepper

with Tomato Salsa, Bell Pepper, and Monterey Jack Cheese

Recipe Development TeamPublished on October 21, 2019

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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

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

1 unit

Red Onion

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

/ per serving

Energy (kJ)4017 kJ

Calories960 kcal

Fat62 g

Saturated Fat25 g

Carbohydrate55 g

Sugar9 g

Dietary Fiber5 g

Protein37 g

Cholesterol180 mg

Sodium1040 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.

Utensils

•Small pot

•Large Pan

•Small Bowl

Instructions

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 to a low simmer. 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; 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 leaves and stems. 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, 3-4 minutes.

Tear pulled pork into smaller pieces. Add to pan with veggies along with 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). Let 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 between plates. Top with pork mixture, salsa, and Monterey Jack. Dollop with sour cream and sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.