Saucy Pork Burrito Bowls

Ingredients

• 1 cup jasmine rice
• 2 Roma tomatoes, diced
• 2 yellow onions, divided
• 2 limes
• 2 poblano peppers, diced
• ½ oz cilantro, chopped and divided
• 20 oz ground pork
• 4 tablespoons smoky red pepper crema
• 2 packets Tex-Mex paste
• Cooking oil
• Salt and black pepper
• 2 tablespoons butter, optional

Instructions

1. Combine the rice with 1½ cups water and a pinch of salt in a small pot. Bring to a boil, cover, reduce to a low simmer, and cook until tender, 15–18 minutes. Keep covered off the heat.
2. Dice the tomatoes. Halve the onions; thinly slice half into wedges and mince 2 teaspoons of the rest for the salsa. Zest and quarter the limes. Dice the poblanos and chop the cilantro.
3. Combine the tomatoes, minced onion, a squeeze of lime juice, and salt in a small bowl. In a second bowl, stir the smoky red pepper crema with water a teaspoon at a time until it reaches a drizzling consistency.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Add the poblanos and onion wedges; season with salt and pepper and cook until softened and lightly charred, 7–9 minutes. Transfer to a plate.
5. Heat another drizzle of oil in the same pan. Add the pork, season with salt and pepper, and cook, breaking it up, until browned and cooked through, 4–6 minutes. Stir in the Tex-Mex paste and ½ cup water. Simmer until saucy, 1–2 minutes.
6. Fluff the rice and stir in the lime zest and half the cilantro. Stir in the butter if using. Divide the rice between bowls and top with the vegetables, pork, any remaining pan sauce, salsa, crema, and remaining cilantro. Serve with lime wedges.

More rice bowls

For a citrus-sauced turkey dinner with poblano and pickled onion, try Yucatan Citrus Turkey Bowls.