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Saucy Pork Burrito Bowls

Saucy Pork Burrito Bowls

with Charred Poblano, Smoky Crema, Salsa Fresca & Cilantro Lime Rice

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be beat. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced ground pork, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs a tortilla when you’ve got #bowlgoals!

Tags:SpicyCalorie SmartNo Oven
Allergens:MilkSoy

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 unit

Yellow Onion

1 unit

Poblano Pepper

10 ounce

Ground Pork

1 unit

Tex-Mex Paste

1 unit

Roma Tomato

1 unit

Lime

¼ ounce

Cilantro

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate59 g
Sugar6 g
Dietary Fiber5 g
Protein26 g
Cholesterol105 mg
Sodium1110 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
Utensilsarrow down iconarrow down icon
Small pot
Zester
Small Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

2

• While rice cooks, wash and dry all produce. • Finely dice tomato. Halve, peel, and cut half the onion (whole onion for 4 servings) into ½-inch-thick wedges. Mince one wedge until you have 1 TBSP (2 TBSP for 4). Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro.

3

• In a small bowl, combine tomato, minced onion, and a big squeeze of lime juice; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

4

• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer to a plate.

5

• Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more. • Turn off heat.

6

• Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Divide rice between bowls and top with veggies, saucy pork, any remaining sauce from pan, salsa, crema, and remaining cilantro. Serve with remaining lime wedges on the side.