Name: Cheesy Pork Taco Rice
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Poblano peppers, halved lengthwise - 3; Ground pork - 1 pound; Low-sodium chicken broth - 1 ½ cups; Long-grain rice - 1 cup; Onion, chopped, divided - 1 large; Taco seasoning mix - 1 (1 ounce) packet; Garlic powder - ¼ teaspoon; Onion Powder - ¼ teaspoon; Tomatoes, cored and chopped - 2; Lime, zested and juiced - ½; Chopped cilantro, divided - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Frozen roasted corn (such as Trader Joe's®), thawed - ½ cup; Shredded Cheddar-Monterey Jack cheese blend - ¾ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Pork Taco Rice

1. Poblano peppers, halved lengthwise - 3

2. Ground pork - 1 pound

3. Low-sodium chicken broth - 1 ½ cups

4. Long-grain rice - 1 cup

5. Onion, chopped, divided - 1 large

6. Taco seasoning mix - 1 (1 ounce) packet

7. Garlic powder - ¼ teaspoon

8. Onion Powder - ¼ teaspoon

9. Tomatoes, cored and chopped - 2

10. Lime, zested and juiced - ½

11. Chopped cilantro, divided - 3 tablespoons

12. Salt and ground black pepper to taste - 3 tablespoons

13. Frozen roasted corn (such as Trader Joe's®), thawed - ½ cup

14. Shredded Cheddar-Monterey Jack cheese blend - ¾ cup

How to cook deliciously - Cheesy Pork Taco Rice

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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

6. Stage

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

7. Stage

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.