Pork Chili Rice Bowls

🥘 Ingredients

• brown rice
  1 c
• cheddar cheese
  ¾ cup
• chicken stock concentrate
  1 c
• diced tomatoes
  14 oz
• enchilada spice blend
  1 packet
• ground pork
  14 oz
• kidney beans
  15 oz
• olive oil
  2 tbsp
• poblano pepper
  1 unit
• salt
  to taste unit
• scallions
  2 unit
• sour cream
  ⅓ cup
• zucchini
  2 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Bring 1¾ cups water and a pinch of salt to a boil in a small pot. Trim, then thinly slice scallions , keeping greens and whites separate. Chop zucchini into bite-sized pieces. Core and remove seeds from poblano pepper , then cut into small squares. Drain and rinse kidney beans .

   salt: to taste unit, scallions: 2 unit, zucchini: 2 unit, poblano pepper: 1 unit, kidney beans: 15 oz
2. 

   2

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

   brown rice: 1 c
3. 

   3

   Meanwhile, heat a large drizzle of olive oil in a large pot over medium-high heat. Add zucchini, poblano, and scallion whites. Season with salt and pepper. Cook, tossing, until softened and starting to brown ⏱️ 3 minutes .

   olive oil: 2 tbsp
4. 

   4

   Add ground pork and enchilada spice blend to pot. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook, stirring occasionally, until pork is no longer pink ⏱️ 2 minutes .

   ground pork: 14 oz, enchilada spice blend: 1 packet
5. 

   5

   Add diced tomatoes , chicken stock concentrate , kidney beans, and ½ cup water to pot. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until reduced to a thick and saucy consistency ⏱️ 7 minutes .

   diced tomatoes: 14 oz, chicken stock concentrate: 1 c
6. 

   6

   Divide rice between bowls. Top each with chili. Sprinkle with cheddar cheese and scallion greens. Dollop with sour cream and serve.

   cheddar cheese: ¾ cup, sour cream: ⅓ cup