Rating: 4.5 stars
33 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This one-pan Mexican dinner, cheesy pork taco rice with roasted corn, chiles, onion, and salsa, is super quick, easy, and has fabulous flavor! Serve with sour cream.

Recipe Summary

cook:
31 mins
additional:
15 mins
total:
1 hr 6 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.

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  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.

  • Reduce oven temperature to 425 degrees F (220 degrees C).

  • Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.

  • Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.

  • Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.

  • Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

Nutrition Facts

384 calories; protein 21.3g; carbohydrates 38.7g; fat 15.6g; cholesterol 62.5mg; sodium 533.3mg. Full Nutrition
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