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Fiesta Pork Bowls with Jasmine Rice and Tangy Pineapple

Transport your taste buds to an exotic locale with this vibrant and flavorful fiesta bowl. Savory ground pork is seasoned to perfection and served over fluffy jasmine rice, infused with a zesty lime and cilantro mix. Homemade Pico de Gallo, sautéed peppers, onions, and caramelized pineapple bring fr...
2
45 min
TOTAL TIME
927
CALORIES
$3.34
PER SERVING
Fiesta Pork Bowls with Jasmine Rice and Tangy Pineapple
Ingredients
14 INGREDIENTS
2 SERVINGS
Unsalted Butter
1 tbsp unsalted butter
Salt And Pepper
salt and pepper
to taste
Fajita Spice Blend
1 tbsp fajita spice blend
Shredded Monterey Jack Cheese
1/4 cup shredded monterey jack cheese
Cooking Oil
2 tbsp cooking oil
Canned Pineapple Chunks
4 oz canned pineapple chunks
Sour Cream
4 tbsp sour cream
Lime
1 whole lime
Chili Powder
1 tsp chili powder
Ground Pork
10 oz ground pork
Jasmine Rice
1/2 cup jasmine rice
Hot Sauce
1 tsp hot sauce
Pico De Gallo
1/2 cup pico de gallo
Bell Pepper
1 large bell pepper
seeded and sliced
Directions
11 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Drain the canned pineapple chunks, saving the juice for later.
2
Zest the lime and then cut it into quarters.
3
In a small pot, mix the rice with 3/4 cup of water and a pinch of salt. Bring to a boil, lower the heat, cover and let it simmer until rice is tender, about 15-18 minutes.
4
While the rice is cooking, heat a large pan over medium-high heat, add 1 tablespoon of cooking oil. When the oil is hot, add the pineapple chunks and cook until lightly charred, about 3-5 minutes. Remove the pineapple from pan and set aside.
5
In the same pan, add remaining cooking oil, pepper slices and half of the Fajita Spice Blend. Cook until the peppers are softened and charred, around 5-7 minutes. Remove from pan and set aside.
6
Next, cook the ground pork in the same pan, breaking it up into small chunks. When the meat is fully cooked and browned, mix in the chili powder, the remaining Fajita Spice Blend, and the reserved pineapple juice. Let it simmer until the juice is reduced.
7
Take the pan off the heat, then squeeze in some lime juice, and give it a good stir.
8
In a small bowl, stir together the sour cream and hot sauce until well combined.
9
Once the rice is cooked, fluff it with a fork, and mix in lime zest, butter, and a handful of chopped fresh cilantro.
10
Arrange your bowls, starting with a bed of cilantro lime rice. Add a generous helping of the seasoned ground pork, followed by your caramelized pineapple, sauteed peppers, and Pico de Gallo.
11
Sprinkle some Monterey Jack over the top, followed by a drizzle of your spicy sour cream mixture. Serve with a wedge of lime on the side.
Health Info
Macros
64g
CARBS
61g
FAT
34g
PROTEIN
Contains these allergens
MILK