Pork Chili Rice Bowls

🥘 Ingredients

• black pepper
• brown rice
  1 c
• cheddar cheese
  ½ cup
• chicken stock concentrate
  1 unit
• diced tomatoes
  1 can
• enchilada spice blend
  1.5 tbsp
• ground pork
  1 lb
• kidney beans
  1 box
• olive oil
  2 tsp
• poblano pepper
  1
• salt
• scallions
  2
• sour cream
  4 tbsp
• water
  1¾ cup, ½ cup
• zucchini
  1

🍳 Cookware

• small pot
• large pot

1. 

   1

   Wash and dry all produce. In a small pot , combine water and a pinch of salt . Trim and thinly slice scallions , keeping greens and whites separate. Chop zucchini into bite-sized pieces. Core, deseed, and cut poblano pepper into small squares. Drain and rinse kidney beans .

   water: 1¾ cup, salt, scallions: 2, zucchini: 1, poblano pepper: 1, kidney beans: 1 box
2. 

   2

   Once the water is boiling, add brown rice to the pot. Cover, lower heat, and cook at a simmer until tender, ⏱️ 45 minutes .

   brown rice: 1 c
3. 

   3

   Meanwhile, heat ½ of the olive oil in a large pot over medium-high heat. Add the zucchini, poblano, and scallion whites. Season with salt and black pepper . Cook, tossing, until softened and starting to brown, ⏱️ 4 minutes .

   olive oil: 2 tsp, salt, black pepper
4. 

   4

   Add ground pork and enchilada spice blend to the pot. Season with salt and pepper. Break up meat with a spatula or wooden spoon; cook until no longer pink, ⏱️ 3 minutes .

   ground pork: 1 lb, enchilada spice blend: 1.5 tbsp
5. 

   5

   Stir in diced tomatoes , chicken stock concentrate , the kidney beans, and water . Bring to a boil, then simmer until reduced to a thick consistency, ⏱️ 7 minutes .

   diced tomatoes: 1 can, chicken stock concentrate: 1 unit, water: ½ cup
6. 

   6

   Divide the warm rice among bowls. Top with the chili, sprinkle with cheddar cheese and scallion greens, and dollop with sour cream . Serve immediately.

   cheddar cheese: ½ cup, sour cream: 4 tbsp