Smoky Pork Taco Rice Bowls

A simple meal-prep rice bowl with extra lean ground pork, black beans, corn, salsa, and a light smoky taco seasoning. It portions well for quick lunches or dinners.

Smoky Pork Taco Rice Bowls
Prep time
10 min
Cook time
25 min
Yield
1 servings

Ingredients

  • 80 g Canned Black Bean
  • 5 g Canola Oil
  • 25 g Cheddar Cheese
  • 2 g Chili Powder
  • 60 g Corn kernel
  • 1 g Cumin
  • 150 g Extra Lean Ground Pork
  • 30 g Greek Yogurt
  • 70 g Red Bell Pepper
  • 60 g Rice
  • 60 g Salsa
  • 1 g Salt
  • 1 g Smoked Paprika
  • 40 g Yellow Onion

Instructions

  1. Rinse the rice, then cook it in a small pot of simmering water until tender. Drain any excess water and set aside.
  2. Dice the onion and red bell pepper.
  3. Heat the canola oil in a skillet over medium heat. Add the onion and bell pepper, then cook until softened.
  4. Add the extra lean ground pork and cook, breaking it up with a spoon, until no pink remains.
  5. Stir in the chili powder, cumin, smoked paprika, and salt. Cook briefly until fragrant.
  6. Add the black beans, frozen corn, and salsa. Simmer until the corn is hot and the mixture is lightly saucy.
  7. Portion the cooked rice into a meal-prep container and top with the pork mixture.
  8. Let cool slightly, then add the cheddar and keep the Greek yogurt separate until serving.