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

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.