Tex-Mex (Saucy) Pork & Pepper Bowls

Overview

✨ A weeknight Tex-Mex favorite that brings the heat and the comfort!

Bowls are way past “having a moment” and are now a dinner essential — everything’s just better in a bowl! This fully loaded version starts with fluffy lime-cilantro rice, then adds saucy spiced ground pork, charred green pepper and onion, and a fresh tomato salsa. A drizzle of smoky red pepper crema ties it all together with a creamy, tangy finish. Who needs a tortilla when you’ve got all that?

Inspired by HelloFresh, this quick and colorful dinner is hearty, balanced, and ready in under 30 minutes.

• Serves: 6
• Prep Time: ~10 minutes
• Cook Time: ~20 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Ground Pork (85/15)	30 oz (850 g)	~2,400 kcal	FatSecret
White Rice (dry)	2 cups (360 g)	~1,440 kcal	FatSecret
Green Bell Peppers	3 (450 g)	~90 kcal	FatSecret
Onions	3 medium (400 g)	~180 kcal	FatSecret
Tomato	3 medium (375 g)	~65 kcal	FatSecret
Tex-Mex Paste	3 oz (85 g)	~120 kcal	FatSecret
Smoky Red Pepper Crema	6 tbsp (90 g)	~280 kcal	Estimated (sour cream + red pepper puree)
Olive Oil	2 tbsp (28 g)	~240 kcal	FatSecret
Limes	3 medium (200 g)	~60 kcal	FatSecret
Cilantro	¼ oz (7 g)	~3 kcal	FatSecret

Total (approx): 4,878 kcal
Per serving (6 servings): ~810 kcal

Ingredients

Produce

• 3 onions
• 3 long green peppers
• 3 tomatoes
• 3 limes
• ¼ oz cilantro

Pantry

• 3 oz Tex-Mex paste
• 6 tbsp smoky red pepper crema
• 2 cups white rice
• Olive oil or cooking oil
• Butter (optional, for rice)
• Salt & pepper
• Sugar

Protein

• 30 oz ground pork

Instructions

Step 1: Cook the Rice

1. In a small pot, combine rice, ¾ cup water (1½ cups for larger batch), and a pinch of salt.
2. Bring to a boil, then cover and reduce to a low simmer.
3. Cook until rice is tender (15–18 minutes), then keep covered off heat.

Step 2: Prep the Produce

1. Wash and dry produce.
2. Dice tomatoes.
3. Halve, peel, and cut onion into wedges.
4. Mince one onion wedge until you have 1 tbsp.
5. Zest and quarter limes.
6. Core, deseed, and dice green pepper.
7. Mince cilantro.

Step 3: Make the Salsa & Crema

1. In a small bowl, combine diced tomato, minced onion, and a squeeze of lime juice.
2. Season with salt.
3. In another small bowl, mix smoky red pepper crema with water (1 tsp at a time) until it reaches a drizzling consistency.

Step 4: Char the Veggies

1. Heat a drizzle of oil in a medium pan over medium-high heat.
2. Add green pepper and onion wedges; season with salt.
3. Cook, stirring occasionally, until softened and lightly charred (7–9 minutes).
4. Transfer to a plate.

Step 5: Cook the Pork

1. Heat another drizzle of oil in the same pan.
2. Add pork and a pinch of salt; cook, breaking up meat into pieces, until browned (4–6 minutes).
3. Stir in Tex-Mex paste and ¼ cup water; simmer until saucy and cooked through (1–2 minutes more).

Step 6: Finish & Serve

1. Fluff rice with a fork; stir in lime zest, half the cilantro, and butter if desired.
2. Divide rice between bowls.
3. Top with charred veggies, saucy pork, salsa, crema, and remaining cilantro.
4. Serve with lime wedges on the side.

Notes

• Ground pork is fully cooked when it reaches 160°F (71°C).
• Add avocado or shredded cheese for extra richness.
• Substitute ground chicken or turkey for a lighter option.