Saucy Pork Burrito Bowls with Charred Poblano, Smoky Crema, Salsa Fresca & Cilantro Lime Rice

Ingredients

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Onions

  Raw

  1 medium or 110g

• Poblano Pepper

  hot - Freshdirect

  100g

• Ground pork

  Fresh, raw

  10 oz or 283g

• Tomatoes

  Green, raw

  1 medium or 123g

• Limes

  Raw

  1 fruit or 67g

• Cilantro

  Raw - Whole Foods Market

  ¼ oz or 7g

• Red bell pepper

  Sweet, raw

  2 tbsp or 19g

• Oil

  Submarine Sandwich - Wegmans

  ⅔ tbsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry all produce. Finely dice tomato. Halve, peel, and cut half the onion (whole onion for 4 servings) into 1/2-inch-thick wedges. Mince one wedge until you have 1 TBSP (2 TBSP for 4). Zest and quarter lime. Core, deseed, and dice poblano into 1/2-inch pieces. Mince cilantro.
3. In a small bowl, combine tomato, minced onion, and a big squeeze of lime juice; season with salt. Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer to a plate.
5. Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Stir in Tex-Mex paste and 1/4 cup water (13 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more. Turn off heat.
6. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. Divide rice between bowls and top with veggies, saucy pork, any remaining sauce from pan, salsa, crema, and remaining cilantro. Serve with remaining lime wedges on the side.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/saucy-pork-burrito-bowls-60dc713b525a6b7df3072f03)