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.
Poblano Pepper, chopped
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
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.
While the rice cooks, 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.**
While the pulled pork bakes, quarter tomatoes. Thinly slice green onions. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn and poblano peppers. Cook, stirring often, until tender-crisp, 5-6 min.
Stir together corn, poblano peppers, tomatoes, half the cilantro, half the green onions and 1/2 tbsp lime juice (dbl for 4 ppl) 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.