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.
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
Step 1
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.
Step 2
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.
Step 3
Reduce oven temperature to 425 degrees F (220 degrees C).
Step 4
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.
Step 5
Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
Step 6
Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
Step 7
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 384 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat7g | 36% |
Cholesterol63mg | 21% |
Sodium533mg | 23% |
Total Carbohydrate39g | 14% |
Dietary Fiber3g | 12% |
Total Sugars5g | |
Protein21g | |
Vitamin C47mg | 233% |
Calcium41mg | 3% |
Iron3mg | 14% |
Potassium531mg | 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.
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source by allrecipe
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