4 scallions, minced
2 bell peppers (of choice), thinly sliced into strips, or you can totally use poblanos too!
1 cup jasmine rice
20 ounces ground pork
1/2 cup Panko
2 tablespoons southwest spice
1 cup Mexican cheese blend (or grate Colby instead)
1/2 cup sour cream
1. Adjust rack to middle position and preheat oven to 450 degrees. Trim scallions and mince whites. Thinly slice bell peppers. Quarter limes.
2. Place rice, 1¾ cup water, and a large pinch of salt in a medium, lidded pot. Bring to a boil over high heat. Once boiling, stir once, cover and reduce heat to low/simmer. NOW LEAVE IT ALONE! Cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.
3. In a medium bowl, combine ground pork, scallion whites, Panko, southwest spice, and 2 tsp. salt. Divide mixture into quarters and flatten into ½-inch-thick rounds. Set aside half the cheese for topping. Divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create four, 1-inch-tall loaves.
5. Fluff rice and 1 Tbsp. butter with a fork and season with salt and pepper. (I squeezed a lime wedge over rice and stirred to combine.) Divide rice between plates. Top with meatloaves, roasted peppers, salsa (if desired), and a dollop of sour cream (I also squeezed a lime wedge over the sour cream).
*Adapted from www.hellofresh.com