This easy to make, simple recipe for a Chipotle style Burrito Bowl is a delicious meal made with ground pork and rice. It’s time to get creative in the kitchen and mix it up on the dinner table. We are all here relying on our pantry staples, favorite recipes, and staple dinners. But how long can we keep our sanity without adding a little variety?!
Dinner can be on the table in 30 minutes, which is always a plus in my book. Most of the work is in the prep, as the rest cooks super quick! This recipe is also versatile and can adapted to your dietary needs.
I like adding this recipe into the weeknight meal planning rotation for a few reasons. First, it’s quick to make and serve, secondly, it’s an Everyplate recipe so I know I can keep food costs low with this meal coming in at under $10.
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I came across this recipe originally from my EveryPlate order, and loved how easy it all came together. I wouldn’t have thought to add pork to this dish, but was pleasantly surprised with the protein they chose.
If pork isn’t your thing, feel free to substitute your protein of choice, such as shrimp, ground beef, ground turkey, or grilled chicken.
Simple ingredients, with big flavor. Could you ask for anything more?
Preparing the Burrito Bowl
As I mentioned earlier, you will spend more time prepping the ingredients than anything else.
The first thing you’ll want to do is prepare a simple pickled jalepeno. You will do this by combining the juice of one lime wedge, salt, pepper, and the thinly sliced jalepenos in a small bowl. Mix and coat the the jalepenos well. Set this aside for later and allow to marinate.
In a separate bowl, mix the southwest blend spices together. The southwest spices include paprika, cumin, and chili powder. Combine well. This will be used in the next step, as well as later on.
Next, you will make the lime crema drizzle. This creamy, cool, and flavorful addition gives this dish such a pop of flavor. In a small bowl, combine half of the spice blend into the sour cream, add the juice of one lime wedge, salt and pepper. Stir well. Then, add a drizzle of water, to loosen the consistency.
Once those are out of the way, mince the garlic and chop the long pepper into cubes.
Now that all of the prep work is out of the way, the rest of this is a breeze!
In a pot, bring 4 cups of water to a boil for the rice. Follow cooking instructions on the package to cook the rice while we make the rest of the dish.
In a sautee pan, heat a drizzle of vegetable oil over medium high heat. Add in the chopped peppers and cook until the edges turn slightly brown. Stir while it is in the pan, season with salt and pepper.
Then, add the ground pork to the pan, with the peppers. Make sure to use a wooden spoon to chop up the bits of ground pork into tiny pieces. It should resemble taco meat. Cook through, approximately 7 minutes.
Burrito Bowl Assembly
Now, here’s the fun part! Split the rice equally into two bowls and mix in the lime zest to each portion. Then, top with the ground pork and pepper mixture.
Then, with a spoon, generously drizzle the lime cream sauce we made as the next layer on top of the group pork. After that, sprinkle the shredded pepperjack cheese evenly between the two bowls, as well as the hot sauce. Add as much hot sauce as your heart desires, I know I like A LOT!
Carefully add the pickled jalepenos on top of the cheese, adding more if you like extra heat.
Serve with a lime wedge garlic and enjoy!
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Chipotle Style Burrito Bowl
- 8 oz Lean Ground Pork
- 8 oz White Rice Boil In a Bag preferred
- 2 tbsp Sour Cream
- 1 Lime
- 2 oz Shredded Pepper Jack Cheese
- 1 Long Green Pepper
- 1 Jalepeno
- 1/2 tomato
- 2 cloves Garlic
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1 tbsp Unsalted Butter
- Hot Sauce Cholula Original Hot Sauce
- First things first, wash and dry all produce
- Start a pot of water on high heat for the rice to bring to a boil. I prefer using Minute Rice/Boil In a Bag type because it's so easy and so quick. Follow package instructions to finish cooking the rice.
- As you wait for the water to boil, core and deseed the jalepeno and then thinly slice, set aside in a bowl
- Next, core and deseed the long green pepper and chop into 1/4 inch pieces, set aside in a separate bowl
- Chop and deseed tomato
- Combine cumin, paprika and chili powder into a small mixing bowl. This is a "Southwest" style seasoning blend
- Zest Lime, then cut into quarters
- Using one quarter of the lime, squeeze juice onto the sliced jalepenos and season with salt and pepper. Set aside
- Next, heat a sautee pan with a drizzle of vegetable oil and add in the chopped long green peppers, salt and pepper to taste. Continue to satuee for 3-4 minutes, or until browned
- One the pork is finished cooking, it's time to assemble!