Name: Cheesy Pork Taco Rice
Prep time: 20 min
Cook time: 31 min
Total time: 66 min
Ingredients: 3 poblano peppers, halved lengthwise; 1 pound ground pork; 1.5 cups low-sodium chicken broth; 1 cup long-grain rice; 1 large onion, chopped, divided; 1 (1 ounce) packet taco seasoning mix; 0.25 teaspoon garlic powder; 0.25 teaspoon onion powder; 2 tomatoes, cored and chopped; 0.5 lime, zested and juiced; 3 tablespoons chopped cilantro, divided; salt and ground black pepper to taste; 0.5 cup frozen roasted corn (such as Trader Joe's®), thawed; 0.75 cup shredded Cheddar-Monterey Jack cheese blend

Cheesy Pork Taco Rice

4.7

(35)

28 Reviews

9 Photos

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 by Culinary Envy

Published on March 10, 2020

Prep Time:

20 mins

Cook Time:

31 mins

Additional Time:

15 mins

Total Time:

1 hrs 6 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

3 poblano peppers, halved lengthwise
1 pound ground pork
1 ½ cups low-sodium chicken broth
1 cup long-grain rice
1 large onion, chopped, divided
1 (1 ounce) packet taco seasoning mix
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tomatoes, cored and chopped
½ lime, zested and juiced
3 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¾ cup shredded Cheddar-Monterey Jack cheese blend

Directions

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.
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 (per serving)

384	Calories
16g	Fat
39g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 384
% Daily Value *
Total Fat 16g	20%
Saturated Fat 7g	36%
Cholesterol 63mg	21%
Sodium 533mg	23%
Total Carbohydrate 39g	14%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 21g
Vitamin C 47mg	233%
Calcium 41mg	3%
Iron 3mg	14%
Potassium 531mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.