INGREDIENTS

• 1 cup jasmine rice
• 2 teaspoons cooking oil
• salt and pepper, to taste
• 1 large yellow onion, ½ inch thick wedges
• 2 roma tomatoes, diced
• 2 poblano peppers, cut into ½ inch pieces
• 20 ounces ground pork
• 1 package taco seasoning
• 1 lime, zested and quartered
• cilantro, minced
• 1/4 cup sour cream
• 1/2 teaspoon paprika

DIRECTIONS

1. In a small pot, add rice, 1 ½ cups water and a pinch of salt. Bring to a boil, then cover and simmer over low heat until rice is tender (20 minutes). Keep covered and remove from heat until ready to serve.
2. Mince a few onion wedges and combine with tomato in a small bowl. Add lime juice and season with salt and pepper to taste.
3. In another small bowl, add sour cream and paprika. Stir in water, (1 tsp at a time) until mixture is the consistency of a drizzle.
4. In a medium pan, heat a large drizzle of oil over medium heat. Sautee poblano and onion wedges until softened and lightly charred (7-9 minutes). Season with salt. Transfer to plate and keep warm.
5. In the same pan, heat a drizzle of oil over medium heat and add pork with a large pinch of salt. Brown the meat, breaking into small pieces (4-6 minutes). Add taco seasoning and 1/3 cup water. Stir until combined. Bring to a simmer for an additional 1-2 minutes.
6. Add lime zest and half the cilantro to the rice. Season with salt and pepper.
7. Serve rice topped with pork, veggies, salsa, crema, cilantro, and a lime wedge.

Nutritional Information