\nPrep: 10 Cook: 25<\/p>\n
- \n
- \u00bd<\/span>cup jasmine rice<\/span><\/li>\n
- 5<\/span>tsp white wine vinegar<\/span><\/li>\n
- 10<\/span>oz ground pork<\/span><\/li>\n
- 1<\/span>tomato<\/span><\/li>\n
- 1<\/span>onion<\/span><\/li>\n
- 1<\/span>long green pepper<\/span><\/strong><\/li>\n
- 2<\/span>scallions<\/span><\/li>\n
- 2<\/span>TBS smoky red pepper crema<\/span><\/li>\n
- 1<\/span>oz Tex-Mex paste<\/strong><\/span><\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- 2<\/span>tsp cooking oil<\/span><\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicyPorkBurritoBowlRice.jpg?resize=300%2C167\")
<\/p>\nCook rice: <\/strong><\/p>\n
In a small pot, combine rice,<\/strong> \u00be cup water,<\/strong> and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice<\/strong> is tender, 15-18 minutes.<\/p>\n
Keep covered off heat until ready to serve.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicyPorkBurritoBowlPrep.jpg?resize=300%2C167\")
<\/p>\nPrep: <\/strong><\/p>\n
While rice<\/strong> cooks, wash and dry produce.<\/p>\n
Finely dice tomato.<\/strong> Halve, peel, and cut onion<\/strong> into \u00bd-inch-thick wedges, mince one wedge until you have 1 TBS. Core, deseed, and dice long green pepper<\/span><\/strong> into \u00bd-inch pieces. Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong><\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicyPorkBurritoBowlSalsa.jpg?resize=300%2C167\")
<\/p>\nMake salsa & crema: <\/strong><\/p>\n
In a small bowl, combine tomato,<\/strong> minced onion<\/strong>, and half the vinegar.<\/strong> Season with salt.<\/strong><\/p>\n
Place smoky red pepper crema<\/strong> in a separate small bowl. Stir in water<\/strong> 1 tsp at a time until mixture reaches a drizzling consistency.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicyPorkBurritoBowlVeggies.jpg?resize=300%2C171\")
<\/p>\nCook veggies: <\/strong><\/p>\n
Heat a drizzle of oi<\/strong>l in a medium pan over medium-high heat. Add long green pepper<\/strong><\/span> and onion wedges. Season with salt.<\/strong> Cook, stirring occasionally, until softened and lightly charred, 7- to 9-minutes.<\/p>\n
Transfer to a plate.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicyPorkBurritoBowlPork.jpg?resize=300%2C171\")
<\/p>\nCook pork: <\/strong><\/p>\n
Heat a drizzle of oil<\/strong> in same pan over medium-high heat. Add pork,<\/strong> scallion whites<\/strong>, and a big pinch of salt.<\/strong> Cook, breaking up meat<\/strong> into pieces, until browned, 4- to 6-minutes.<\/p>\n
Stir in Tex-Mex paste<\/span><\/strong> and \u00bc cup water<\/strong> until combined. Bring to a simmer and cook until mixture is saucy, and pork<\/strong> is cooked through, 1- to 2-minutes more.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicyPorkBurritoBowlServe.jpg?resize=300%2C171\")
<\/p>\nFinish & serve: <\/strong><\/p>\n
Fluff rice<\/strong> with a fork. Season with salt<\/strong> and pepper.<\/strong><\/p>\n
Tip: Stir in 1 TBS butter for extra richness. <\/strong><\/p>\n
Divide rice<\/strong> between bowls and top with veggies, pork, salsa, crema,<\/strong> and any remaining sauce<\/strong> from pan. Garnish with scallion greens<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
with Jasmine Rice, Charred Green Pepper, Salsa Fresca & Smoky Crema Yield: 2 Steamy jasmine rice is topped with saucy spiced ground pork, charred long green pepper and onion, salsa fresca, and smoky red pepper crema. Prep: 10 Cook: 25 \u00bdcup jasmine rice 5tsp white wine vinegar 10oz ground pork 1tomato 1onion 1long green pepper 2scallions 2TBS smoky red pepper crema 1oz Tex-Mex paste salt & pepper 2tsp cooking oil Cook rice: In a small pot, combine rice, \u00be cup…<\/p>\n
- 5<\/span>tsp white wine vinegar<\/span><\/li>\n