Spicy pork burrito bowls

Ingredients

1 cup Jasmine Rice
1 Onion, cut into strips
2 Poblano Peppers, diced
2 Roma Tomatoes, diced
1 Lime, zested and halved
Fresh​ Cilantro
2 Pounds Ground Pork
Salt and Pepper
2 Tablespoons Spicy Sauce
Red Crema Sauce

Spicy Sauce
1 can (14.5 oz) fire Roasted Tomatoes
1/2 can 7 oz chipotle in adobo
1 can (6 oz) tomato paste
1/4 yellow onion
onion powder, garlic powder, salt to taste

Blend all ingredients together

Red Crema Sauce
Roasted Red Bell Pepper
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/2 teaspoon lemon juice
1/2 cup sour cream

Blend all ingredients together

Directions

1. In a small pot, combine rice and 1 1/2 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook 15-18 minutes until tender. Remove from heat and set aside.
2. In a small bowl combine diced tomato, and squeeze half the lime, season with salt.
3. Heat a large pan over medium high heat, add a drizzle of oil. Add poblano and onion. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer to a plate.
4. In the same pan, add pork. Cook, breaking up into pieces, until browned, 4-6 minutes. Stir in Spicy Sauce and 1/4 cup water. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes.
5. Fluff rice and add lime zest and cilantro to taste.
6. Divide rice into bowls, top with onion and pepper mixture, pork, tomato mixture, Red Crema Sauce and fresh cilantro. Enjoy!