Tex-Mex Pork Enchilada Bowls

🥘 Ingredients

• butter
  1 tbsp
• cooking oil
  1 tbsp
• ground pork
  ½ lb
• jasmine rice
  ¾ cup
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  ½ cup
• sour cream
  ¼ cup
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Dice tomato . Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 2 TBSP. Zest and quarter lime . Halve, core, and thinly slice long green pepper into strips.

   tomato: 1 unit, yellow onion: 1 unit, lime: 1 unit, long green pepper: 1 unit
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water, 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: ¾ cup
3. 

   3

   While rice cooks, in a small bowl , combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine sour cream and ¼ tsp southwest spice blend . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: ¼ cup, southwest spice blend: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened ⏱️ 3 minutes . Add sliced onion and cook, stirring occasionally, until veggies are browned and tender ⏱️ 7 minutes . Add 2 TBSP water, half the remaining southwest spice blend, salt, and pepper. Cook until water has mostly evaporated and veggies are coated ⏱️ 2 minutes . Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

   cooking oil: 1 tbsp
5. 

   5

   Heat another drizzle of oil in pan used for veggies over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . If there’s excess grease in your pan, carefully pour it out. Stir in tex-mex paste and remaining southwest spice blend until combined. Add ¼ cup water; simmer until mixture is reduced and saucy ⏱️ 3 minutes more. Remove from heat and stir in butter . Season with salt and pepper.

   ground pork: ½ lb, tex-mex paste: 2 tbsp, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide rice between bowls and top with pork mixture, veggies, monterey jack cheese , salsa, and crema. Serve with remaining lime wedges on the side.

   monterey jack cheese: ½ cup