Express
Chipotle Pork and Poblano Rice Bowl with Cilantro-Lime Crema
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
Hola! This rice bowl brings some classic South-of-the-Border flavors, all coming together in record time. (Or "tiempro record.") Tender sliced pork, poblano sweet and slight heat, tangy smoky chipotle pesto, creamy cilantro-lime crema, and cheese… we're eating every bite, in record time.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 8 oz. Chili Lime Rice
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
- 2 Green Onions
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1 oz. Shredded Cheddar-Jack Cheese
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1 Tbsp. Chipotle Pesto
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) zPaVDlqv
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Calories680
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Carbohydrates42g
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Net Carbs39g
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Fat35g
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Protein47g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using Impossible burger, follow same instructions as sliced pork in Step 1, breaking up burger until heated through, 4-6 minutes.
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If using diced chicken, follow same instructions as sliced pork in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Pork Mixture
Separate sliced pork into a single layer and pat dry. Season all over with 1/4 tsp. salt and a pinch of pepper.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork and poblano to hot pan and stir occasionally until poblano has browned, no pink remains on pork, and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in pesto (to taste). Remove from burner.While pork cooks, prepare ingredients. -
2 Prepare Ingredients and Make Crema
Trim and thinly slice green onions, keeping white and green portions separate.
Halve lime and juice.Mince cilantro (no need to stem).In a mixing bowl, combine sour cream, 1 Tbsp. lime juice, cilantro, 2 tsp. water, and 1/4 tsp salt. Set aside. -
3 Heat the Rice
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add white portions of green onions and rice to hot pan. Stir occasionally until rice is warmed through, 3-5 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with pork mixture and garnishing with cilantro-lime crema, cheese, and green portions of green onions. Bon appétit!
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