Saucy Pork Burrito Bowls

🥘 Ingredients

• Tex-Mex paste
  2 unit
• cilantro
  ¼ ounce
• cooking oil
  4 tsp
• ground pork
  20 oz
• jasmine rice
  1 c
• lime
  1 unit
• long green pepper
  2 unit
• onion
  1 unit
• smoky red pepper crema
  4 tbsp
• tomato
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• medium pan
• medium pan

1. 

   1

   In a small pot , combine jasmine 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 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   While rice cooks, wash and dry all produce. Finely dice tomato . Halve, peel, and cut half the onion (whole onion for 4 servings) into ½-inch-thick wedges. Mince one wedge until you have 1 tablespoon (2 tablespoons for 4 servings). Zest and quarter lime . Core, deseed, and dice long green pepper into ½-inch pieces. Mince cilantro .

   tomato: 2 unit, onion: 1 unit, lime: 1 unit, long green pepper: 2 unit, cilantro: ¼ ounce
3. 

   3

   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.

   smoky red pepper crema: 4 tbsp
4. 

   4

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

   cooking oil: 4 tsp
5. 

   5

   Heat a drizzle of cooking oil in the same medium pan over medium-high heat. Add ground pork and a big pinch of salt. Cook, breaking up meat into pieces, until browned, ⏱️ 4 minutes . Stir in Tex-Mex paste and water until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, ⏱️ 1 minutes . Turn off heat.

   cooking oil, ground pork: 20 oz, Tex-Mex paste: 2 unit
6. 

   6

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