with Cilantro Lime Rice, Salsa Fresca & Smoky Crema
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?
Allergens
Utensils
Tags
Onion
1 unit
Smoky Red Pepper Crema
2 tablespoon
Long Green Pepper
1 unit
Ground Pork
15 ounce
Tomato
1 unit
Lime
1 unit
Jasmine Rice
0.75 cup
Tex-Mex Paste
1 unit
Cilantro
0.25 ounce
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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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.
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Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Finely dice tomato. Halve, peel, and cut onion into ½-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 ½-inch pieces. Mince cilantro.
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In a small bowl, combine tomato, minced onion, and a big squeeze of lime juice; season with salt.
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Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
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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.
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Transfer to a plate.
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Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. (Not sure how much pork to use? Refer to the “Before you start” section at left for guidance.) Cook, breaking up meat into pieces, until browned, 4-6 minutes.
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Stir in Tex-Mex paste and ¼ cup water (⅓ 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.
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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).
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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.
910
kcal
Calories
44
g
Fat
14
g
Saturated Fat
80
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
45
g
Protein
150
mg
Cholesterol
1050
mg
Sodium
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with Cilantro Lime Rice, Salsa Fresca & Smoky Crema
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