Pulled Pork Fiesta Bowls

🥘 Ingredients

• Monterey Jack cheese
  1 c
• chicken stock concentrate
  1 unit
• cilantro
  1 oz
• cooking oil
  2.667 tbsp
• fajita spice blend
  1 tbsp
• green bell pepper
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• onion
  1 unit
• pulled pork
  1 oz
• sour cream
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• large pan
• small bowl

1. 

   1

   In a small pot, combine ¾ cup water and 1 TBSP butter. (For 4 servings, combine 1½ cups water and 2 TBSP butter.) Bring to a boil, then stir in jasmine rice . Cover and reduce heat to low. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   While rice cooks, wash and dry all produce. Halve, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 2 TBSP (3 TBSP for 4). Halve, core, and thinly slice green bell pepper . Dice tomato . Finely chop cilantro . Quarter lime .

   onion: 1 unit, green bell pepper: 1 unit, tomato: 1 unit, cilantro: 1 oz, lime: 1 unit
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until just soften, ⏱️ 4-5 minutes .

   cooking oil: 2.667 tbsp
4. 

   4

   Tear pulled pork into smaller pieces. Add it to the pan with veggies along with another large drizzle of cooking oil. Season with fajita spice blend , salt, and pepper. Cook, stirring, until pork is heated through, ⏱️ 2-3 minutes . Stir in chicken stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4). Simmer until saucy, ⏱️ 1-2 minutes .

   pulled pork: 1 oz, fajita spice blend: 1 tbsp, chicken stock concentrate: 1 unit
5. 

   5

   While the pork simmers, in a small bowl , combine tomato, minced onion, all but a sprinkle of the cilantro, the juice from half the lime, salt, and pepper.
6. 

   6

   Fluff the rice with a fork; season with salt and pepper. Divide rice between bowls. Top with the pork mixture, salsa, Monterey Jack cheese , and sour cream . Sprinkle with the remaining cilantro. Serve with lime wedges on the side.

   Monterey Jack cheese: 1 c, sour cream: 2 tbsp