Cook the Rice: Rinse 1 cup rice until the water runs clear. Cook according to package directions. Fluff with a fork, then stir in the zest of 1 lime, the juice of half a lime, 1 tablespoon chopped cilantro, and a small pinch of salt.

Prep the Produce: Dice the onion, mince the garlic, slice the bell pepper, and shred or measure the cabbage. Halve the cherry tomatoes (or use pico). Chop cilantro. Slice the avocado just before serving.

Mix the Spice Blend: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and a pinch of black pepper. Add cayenne if you like heat.

Brown the Pork: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the ground pork and break it up. Cook until mostly browned, about 5–6 minutes.

Add Aromatics: Stir in the onion and bell pepper. Cook 3–4 minutes until softened. Add the garlic and cook 30 seconds until fragrant.

Season and Simmer: Sprinkle in the spice blend. Stir to coat the pork. Add 1/4 cup chicken broth or water to help the spices bloom and create a saucy finish. Simmer 2–3 minutes. Squeeze in the juice of half a lime and taste. Add more salt or a small pinch of sugar/honey if needed.

Warm the Extras: If using black beans and corn, warm them in a small skillet with a splash of water, a pinch of salt, and a squeeze of lime. This wakes up their flavor.

Make the Yogurt-Lime Drizzle: Stir together 1/2 cup Greek yogurt, juice of half a lime, a pinch of salt, and a little hot sauce. Thin with water to a drizzly consistency.

Assemble the Bowls: Spoon rice into bowls. Top with the pork mixture, cabbage, beans, corn, tomatoes or pico, avocado slices, and fresh cilantro. Drizzle with the yogurt sauce. Add jalapeño and green onions if you like.

Finish with Freshness: Add a final squeeze of lime and a dash of hot sauce for brightness and heat.