Saucy Pork Burrito Bowls

Name: Saucy Pork Burrito Bowls with Cilantro Lime Rice, Salsa Fresca & Smoky Crema
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup Jasmine Rice; 1 unit Onion; 1 unit Long Green Pepper; 10 ounce Ground Pork; 1 unit Tex-Mex Paste; 1 unit Tomato; 1 unit Lime; ¼ ounce Cilantro; 2 tablespoon Smoky Red Pepper Crema; Cooking Oil; Salt; Pepper

with Cilantro Lime Rice, Salsa Fresca & Smoky Crema

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Bowls are way past “having a moment” and are now a pillar of meals because everything’s better in a bowl! (Adios, plates.) The customizable combo of carbs, protein, veggies, and a delicious sauce can’t be denied and our Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced ground pork, charred green pepper and onion, salsa fresca, and smoky red pepper crema. Who needs a tortilla when you’ve got all that?

Tags:

Quick

•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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

1 unit

Onion

1 unit

Long Green Pepper

10 ounce

Ground Pork

1 unit

Tex-Mex Paste

1 unit

Tomato

1 unit

Lime

¼ ounce

Cilantro

2 tablespoon

Smoky Red Pepper Crema

(Contains: Milk)

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories670 kcal

Fat36 g

Saturated Fat11 g

Carbohydrate56 g

Sugar9 g

Dietary Fiber4 g

Protein28 g

Cholesterol140 mg

Sodium730 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

•Zester

•Small Bowl

•Medium Pan

Instructions

PDF

• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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.

• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Zest and quarter lime. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Mince cilantro.

• 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.

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

• 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 1⁄4 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.

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

Ground Meat is fully cooked when internal temperature reaches 160°.