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 poblano peppers!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
¾ cup
Basmati Rice
2 tbsp
Mexican Seasoning
370 mL
Black Beans
113 g
Hot Pepper
1 unit
Jalapeño
1 unit
Lime
½ cup
Tomato Salsa
3 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! 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, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Add remaining Mexican Seasoning and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec. Add beans, poblanos, 1/3 cup water (dbl for 4 ppl) and 1 tbsp jalapeños. (NOTE: Reference heat guide.) Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.
While pork and veggies cook, add sour cream, half the lime zest, 1/2 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) 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 a lime wedge over top, if desired.
