Pork and Poblano Bowls
with Black Beans and Rice
This hearty bowl will transport you to a west-coast taqueria! Zesty lime crema is delicious on black beans and rice with tender-crisp poblano peppers!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
¾ cup
Basmati Rice
113 g
Hot Pepper
2 tbsp
Mexican Seasoning
370 mL
Black Beans
1 unit
Lime
113 g
Baby Tomatoes
3 tbsp
Sour Cream
(Contains Milk)
56 g
Onion, chopped
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the garlic salt and 1 tsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, quarter tomatoes. Drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop 1 tbsp of the onions (dbl for 4 ppl). (NOTE: The finely chopped onions are for your salsa!)
Add tomatoes, half the poblanos, lime juice, finely chopped onions, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork and remaining onions. Season with salt and pepper. Cook, breaking up pork into smaller pieces, until onions are tender and no pink remains in pork, 4-5 min.**
Add remaining Mexican Seasoning and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec. Add beans, remaining poblanos and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.
Add sour cream and half the lime zest to a small bowl. Season with salt and pepper, then stir to combine. Fluff rice with a fork, then stir in remaining lime zest. Divide rice between bowls. Top with pork and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze over a lime wedge, if desired.
