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
- poblano peppers: 3 piece (halved lengthwise)
- ground pork: 1 pound
- ½ cups low-sodium chicken broth: 1 piece
- long-grain rice: 1 cup
- onion: 1 piece (chopped, divided)
- packet taco seasoning mix: 1 piece (1 ounce)
- garlic powder: 0.25 tsp
- onion powder: 0.25 tsp
- tomatoes: 2 piece (chopped)
- lime, zested and: 0.5 piece (juiced)
- cilantro: 3 Tbsp (divided, chopped)
- salt and ground black pepper: (to taste)
- frozen roasted corn (such as Trader Joe's®): 0.5 cup (thawed)
- Cheddar-Monterey Jack cheese blend: 0.75 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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Reduce oven temperature to 425 degrees F (220 degrees C).
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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.
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Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
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Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
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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.
