Cheesy Pork Taco Rice

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 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

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

Step 2

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Step 3

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.

Step 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.

Step 5

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

Step 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.

Step 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.