In the midst of takeout temptations and low and slow cooking, this 20 min meal will be your weeknight hero! Tender pulled pork, herbed rice and fresh DIY salsa top this hearty Mexican-inspired burrito bowl. Customize yours with a dollop of sour cream and a sprinkle of Monterey jack cheese!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
300 g
Pulled Pork
¾ cup
Basmati Rice
113 g
Cherry Tomatoes
2 unit
Green Onion
7 g
Cilantro
113 g
Corn Kernels
56 g
Hot Pepper
1 unit
Lime
56 g
Monterey Jack Cheese, shredded
(Contains Milk)
½ cup
BBQ Sauce
(Contains Mustard)
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce.In a medium pot, add 1 1/4 cups warm water (dbl for 4ppl). Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Place pork and BBQ sauce in an 8x8-inch baking dish and stir to combine. Bake in the middle of the oven until warmed through, 10-12 min.**
Quarter cherry tomatoes. Thinly slice green onions. Roughly chop cilantro. Zest and juice half the lime. Cut remaining lime into wedges.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then corn and poblano peppers. Cook, stirring often, until tender-crisp, 3-4 min.
Stir together corn, poblano peppers, tomatoes, half the cilantro, half the green onions and 1/2 tbsp lime juice (dbl for 4ppl) in a medium bowl. Season with salt and pepper.
Fluff rice with a fork, then stir in lime zest and remaining cilantro. Season with salt. Divide rice between bowls. Top with bbq pulled pork, salsa and cheese. Sprinkle over remaining green onions. Squeeze over a lime wedge if desired.