Cheesy Pork Taco Rice
Description
This one-pan Tex-Mex cheesy pork taco rice recipe with roasted corn, poblano chiles, onion, and salsa, is super quick, easy, and has fabulous flavor.
Ingredients
•
3 poblano peppers, halved lengthwise
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1 pound ground pork
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1 1/2 cups low-sodium chicken broth
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1 large onion, chopped, divided
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1 cup long-grain rice
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1 (1 ounce) packet taco seasoning mix
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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2 tomatoes, cored and chopped
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3 tablespoons chopped cilantro, divided
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1/2 lime, zested and juiced
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salt and ground black pepper to taste
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1/2 cup frozen roasted corn (such as Trader Joe's®), thawed
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3/4 cup shredded Cheddar-Monterey Jack cheese blend
Directions
1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2
Place poblano peppers, cut-sides down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 6 minutes. Wrap peppers in aluminum foil from the baking sheet; allow to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop poblanos into bite-sized pieces.
3
Reduce oven temperature to 425 degrees F (220 degrees C).
4
Heat a large oven-proof skillet over medium-high heat. Add ground pork, chicken broth, 1/2 onion, rice, taco seasoning, garlic powder, and onion powder; bring to a boil. Cover skillet and transfer to the oven.
5
Bake in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
6
Combine remaining 1/2 onion, tomatoes, 1 tablespoon cilantro, lime zest, and lime juice in a small bowl; season with salt and black pepper.
7
Stir poblanos, remaining 2 tablespoons cilantro, and corn into baked pork dish; sprinkle cheese on top and let stand until melted, about 2 minutes. Sprinkle tomato salsa on top.