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.

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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

383.6 calories; 21.3 g protein; 38.7 g carbohydrates; 62.5 mg cholesterol; 533.3 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2017
this was my absolute favorite meal I have made in a long time. Read More
(10)

Most helpful critical review

Rating: 3 stars
01/05/2020
Had to add additional broth to finish cooking the rice. Adding the salsa and corn caused the meal to cool off too much. Had to microwave. Overall was good. Read More
(3)
33 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/07/2017
this was my absolute favorite meal I have made in a long time. Read More
(10)
Rating: 5 stars
11/07/2017
this was my absolute favorite meal I have made in a long time. Read More
(10)
Rating: 3 stars
01/05/2020
Had to add additional broth to finish cooking the rice. Adding the salsa and corn caused the meal to cool off too much. Had to microwave. Overall was good. Read More
(3)
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Rating: 5 stars
12/31/2019
It was very good i love pork chops but this is amazing Read More
(1)
Rating: 4 stars
01/25/2020
I used pulled pork instead of ground. Very good. Read More
(1)
Rating: 5 stars
03/26/2019
Dish was so good!! I didn t have any poblano peppers so I didn t use them. My kids don t like spicy foods so it was fine. I also didn t have pork so I used hamburger. I think it would have been good either way. I ate it alone but you could put it in tacos shells or burritos and would be great. Thanks for sharing!! Read More
(1)
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Rating: 5 stars
01/02/2020
One of my 2020 New Years goal is to try a new recipe each week. So I started with this one! I ll make again. I ll try it with brown rice next time and I ll throw in a can of black beans too! Read More
(1)
Rating: 5 stars
02/14/2020
The dish sounded good except for the pablano peppers. I made this dish tonight, I served mine with heated flour tortilla shells. However, the dish was delicious all by itself. I will definitely make this again. Read More
Rating: 5 stars
01/14/2020
Awesome recipe and very tasty dish. Wife and Father-in-law approved meal.:) Read More
Rating: 5 stars
01/12/2020
The whole family enjoyed it and it was easy to make. Read More