Cheesy Pork Taco Rice

For an easy, cheesy Tex-Mex skillet dinner, try this recipe for baked pork taco rice with roasted poblano peppers topped with a quick salsa.

• Preparation Time: 20 mins
• Cooking Time: 31 mins
• Total Time: 51 mins
• Calories: 384 Calories

Ingredients

• 1 pound ground pork
• salt and ground black pepper to taste
• 1 cup long-grain rice
• 1 (1 ounce) packet taco seasoning mix
• 1 large onion, chopped, divided
• 2 tomatoes, cored and chopped
• 3 poblano peppers, halved lengthwise
• 3 tablespoons chopped cilantro, divided
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 0.5 lime, zested and juiced
• 1.5 cups low-sodium chicken broth
• 0.75 cup shredded Cheddar-Monterey Jack cheese blend
• 0.5 cup frozen roasted corn (such as Trader Joe's®), thawed

Recipe Instructions

Step 1

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 2

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

Step 3

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 4

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

Step 5

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

Step 6

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.

Step 7

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.