Pulled Pork Fiesta Bowls

🥘 Ingredients

• Monterey Jack cheese
  ¼ cup
• butter
  1 tbsp
• chicken stock concentrate
  1 tbsp
• cilantro
  2 tbsp
• cooking oil
  2 tbsp
• fajita spice blend
  1 tsp
• green bell pepper
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• onion
  1 unit
• pulled pork
  1 c
• sour cream
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine ¾ cup water and butter . Bring to a boil, then stir in jasmine rice . Cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: ½ cup
2. 

   2

   While rice cooks, wash and dry all produce. Halve, peel, and thinly slice half the onion ; mince a few slices until you have 2 tbsp. Halve, core, and thinly slice green bell pepper into strips. Dice tomato . Finely chop cilantro . Quarter lime .

   onion: 1 unit, green bell pepper: 1 unit, tomato: 1 unit, cilantro: 2 tbsp, 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 softened ⏱️ 4 minutes .

   cooking oil: 2 tbsp
4. 

   4

   Tear pulled pork into smaller pieces. Add to pan with veggies along with another large drizzle of oil. Season with fajita spice blend , salt, and pepper. Cook, stirring, until pork is warmed through ⏱️ 2 minutes . Stir in chicken stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low; stir in remaining butter. Simmer until saucy ⏱️ 1 minute .

   pulled pork: 1 c, fajita spice blend: 1 tsp, chicken stock concentrate: 1 tbsp
5. 

   5

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

   6

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

   Monterey Jack cheese: ¼ cup, sour cream: 2 tbsp