Chili Lime Pork and Rice Bowls
With chilly weather creeping in, it’s easy to go heavy on the creamy soups, pastas, and casseroles – no pun intended. Especially in the Midwest, where it gets very cold, very quickly and we’re all just wanting those comforting dishes. That’s why I wanted to fix up something fresh and vibrant, something that reminded me of summer! These Chili Lime Pork and Rice Bowls feature perfectly seasoned, juicy pork chops that have been thinly sliced and served over a bed of cilantro lime rice. Loaded with sautéed bell pepper, onion, blistered tomatoes, and a drizzle of homemade cilantro lime crema. It was such a beautiful, balanced dish. It reminded me that even though sweatpants season is here to stay, before I know it, I’ll be basking in the pool again!
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So, how do the flavors jive in this dish? What keeps everything feeling light?
Well, you’ve got the fresh veggies, herbs, and that cooling crema which seem to transport my brain right to the beach. The spice rub on the pork chops was so flavorful and reminded me of something straight from the grill! Then you’ve got the white rice, which is fluffy and light compared to a heavy pasta. The whole chili lime vibe took me back to my patio, back to my honeymoon in Mexico, back to a time with endless sun.
Flavors have a way of doing that, transporting us!
It was the type of dinner that, if you ate the whole bowl and got seconds – you’d be feeling full and satisfied, but not stuffed. And it’s not that recipes like this are always necessarily healthier, they just feel that way because of things like lime, cilantro, and cumin!
Did you know?
Lime instantly just feels fresh, and that’s all thanks to the citric acid inside. This causes your mouth to literally salivate, which in turn makes the flavors feel brighter. The same goes for lemon! That’s why, when you add it to pretty much anything, it cuts down richness and balances out your palate.
Cilantro tastes “green,” and that’s thanks to all of those complex aromatic compounds. These are also the same compounds found in citrus peels and green plants.
And cumin, well – it’s the “sunshine spice!” It’s warm and earthy, with citrusy undertones. And when combined with citrus, it’s a match made in heaven! From Mexico to North Africa, the two are used in cohesive dishes time and time again because they complement each other so well.
Pretty neat right? I love getting all food science-y. This is like my favorite stuff to nerd out on!
What ingredients do I need to make this?
For the pork:
Thin Boneless Pork Chops
Chili Powder
Paprika
Cumin
Garlic Powder
Salt
Black Pepper
Olive Oil
For the cilantro lime rice:
Instant White Rice
Salt
Black Pepper
Lime
Cilantro
For the chili lime pork and rice bowls:
Olive Oil
Orange Bell Pepper
Grape Tomatoes
Red Onion
Salt
Black Pepper
Lime
For serving:
Cilantro Lime Crema – try my recipe!
Cilantro
Mexican Style Shredded Cheese
Freshly Cracked Black Pepper
What equipment do I need?
- Large Skillet
- Chef Knife
- Cutting Board
- Measuring Cups and Spoons
- Tongs
- Juicer
- Spatula
- Saucepan
- Whisk
- Small Dish
- Paper Towel
- Meat Thermometer
- Blender
How do I make it?
To prep the bowl ingredients:
To get started on this recipe, first wash and dry all the veggies and herbs. Deseed the bell pepper, then thinly slice it. Thinly slice the red onion and chop up the cilantro.
Juice the lime, then set everything off to the side.
If making homemade cilantro lime crema, do this now. You can also use storebought if you want!
Next, let’s prep and cook the pork.
To prep and cook the pork chops:
Get out a small dish, then add the chili powder, paprika, cumin, garlic powder, salt, and black pepper for the pork chops. Whisk to combine.
Pat the chops very dry with paper toweling on both sides, then rub the spices all over them.
Pro Tip: Don’t forget to rub the sides really well too!
Set aside on a plate until ready to use.
Pro Tip: Letting these bad boys sit out at room temp for 10-15 minutes before cooking is so good for them. It allows for a more even cook. So, take your time heating up the skillet!
Get out a large skillet and heat the oil for the chops over medium high heat. Sear the pork chops for a few minutes, then flip and sear a few more, until golden.
Once they’ve reached an internal temperature of 145°F, they’re done.
Move to a plate to rest, then cover with foil until ready to use, setting the skillet to the side to use again later.
To make the cilantro lime rice:
Get out a saucepan and cook the instant rice to package instructions.
When it’s done, fluff with a fork. Stir in the salt, black pepper, fresh lime juice, and chopped cilantro.
Set aside until ready to assemble the bowls.
To make the chili lime pork and rice bowls:
In the same skillet we used for the pork, heat the rest of the olive oil on medium.
Sear the bell pepper, tomatoes, and red onion for a few minutes, stirring occasionally.
Once the veggies are tender, stir in the salt and pepper.
When the tomatoes appear jammy, remove from heat, then stir in the fresh lime juice.
Next, thinly slice the rested chops against the grain. Now we’re ready to assemble the bowls!
Scoop cilantro lime rice into bowls, top with the peppers, tomatoes, and onions, then spread some of the sliced pork chops evenly over the top.
To serve:
Drizzle a generous amount of the cilantro lime crema onto each bowl, then top with Mexican style shredded cheese, chopped cilantro and freshly cracked black pepper. Enjoy!
Tips:
- This is a great meal prep recipe! You can make the bowls up and store them ready to eat, minus the garnishes – for up to 2 days in an airtight container in the refrigerator. You can also freeze the assembled bowls without the garnishes for up to 3 months. Just put them into meal prep containers and freeze. Super easy!
- You can also store the fixings in the fridge separately for up to 4 days. Then just make them as you want to eat them!
- Use any bell pepper you have on hand for this recipe. You could also substitute the grape tomatoes for cherry!
- Don’t feel like making the crema or buying any. I get that! Just skip it and squirt fresh lime juice all over the bowls before serving. They’ll still be fabulous!
Chili Lime Pork and Rice Bowls
Equipment
Ingredients
For the pork:
- 4 Thin Boneless Pork Chops
- 1 tsp Chili Powder
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp Garlic Powder
- ¾ tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Olive Oil for searing
For the cilantro lime rice:
- 1 ½ cups Instant White Rice cooked to package instructions
- ¾ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Lime Juice freshly squeezed
- 1 tbsp Cilantro chopped
For the chili lime pork and rice bowls:
- 1 tbsp Olive Oil
- 1 Orange Bell Pepper deseeded and thinly sliced
- 1 ½ cups Grape Tomatoes
- ½ Red Onion thinly sliced
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Lime Juice freshly squeezed
For serving:
- Cilantro Lime Crema try my recipe!
- 1 tbsp Cilantro chopped
- ¾ cup Mexican Style Shredded Cheese
- Freshly Cracked Black Pepper
Instructions
To prep the bowl ingredients:
- Wash and dry all the veggies and herbs, then prep them.
- If making homemade cilantro lime crema, do this now. You can also use storebought if you want!
To prep and cook the pork chops:
- Get out a small dish, then add the chili powder, paprika, cumin, garlic powder, salt, and black pepper for the pork chops, then whisk to combine.
- Pat the chops very dry with paper toweling on both sides, then rub the spices all over them.
- Set aside on a plate until ready to use.
- Get out a large skillet and heat the oil for the chops over medium high heat.
- Sear the pork chops for 3 minutes, then flip and sear 2 minutes more, until golden and internal temperature reads 145°F.
- Move to a plate to rest, setting the skillet aside to use again later, and covering the chops with foil until ready to slice.
To make the cilantro lime rice:
- Get out a saucepan and cook the instant rice to package instructions.
- When it's done, fluff with a fork, then stir in the rest of the ingredients for the cilantro lime rice.
- Set aside until ready to assemble the bowls.
To make the chili lime pork and rice bowls:
- In the same skillet we used for the pork, heat the rest of the olive oil on medium.
- Sear the bell pepper, tomatoes, and red onion for 4-5 minutes, stirring occasionally.
- Once the veggies are tender, stir in the salt and pepper.
- When the tomatoes appear jammy, remove from heat, then stir in the fresh lime juice.
- Thinly slice the rested chops against the grain, then let's assemble the bowls.
- Scoop cilantro lime rice into bowls, top with the peppers, tomatoes, and onions, the spread some of the sliced pork chops evenly over the top.
To serve:
- Drizzle a generous amount of the cilantro lime crema onto each bowl, then top with Mexican style shredded cheese, chopped cilantro, and freshly cracked black pepper. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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