Cheesy Pork Taco Rice
Total Steps
9
Ingredients
15
Tools Needed
1
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Culinary EnvyIngredients
- 3 poblano chiles
- 1 pound ground pork
- 1 large onion, chopped, divided
- 1 cup long-grain rice
- 1 packet taco seasoning mix
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cup low-sodium chicken broth
- 2 tomatoes, cored and chopped
- Zest and juice from half a lime
- 3 tablespoon cilantro, finely chopped, divided
- salt and pepper(optional)
- 1/2 cup roasted corn, thawed
- 3/4 cup taco blend cheese, shredded
- sour cream(optional)
Instructions
Step 1
Set broiler to high. Line a small baking sheet with aluminum foil.
Step 2
Place the peppers on the foil-lined sheet, and spray with cooking spray.
Step 3
Broil for 6 minutes, then flip over the peppers. Spray with cooking spray again, and broil for another 6 minutes.
Step 4
Carefully remove the peppers from the heat and tightly wrap them all together in the foil that lined the pan. Let the peppers steam for 15 minutes.
Step 5
Open the packet and remove the outer skin from the peppers. Next, remove the stem and the seeds. Chop into bite size pieces and wash your hands thoroughly.
Step 6
Reduce the oven temperature to 425°F.
Step 7
Heat a large ovenproof skillet over medium high heat; stir in the ground pork, ½ of the chopped onion, rice, taco seasoning, garlic powder, onion powder and chicken stock. Bring to a boil, cover and place in the oven. Cook 20 minutes until the pork and rice are full cooked.
Step 8
Meanwhile, in a small bowl, combine the tomatoes, other ½ onion, limejuice, lime zest and 1 tablespoon cilantro. Season with salt and pepper to taste and set aside.
Step 9
Take pork and rice dish out of the oven and stir in the poblano peppers, roasted corn, other and 2 tablespoons cilantro. Sprinkle cheese on top and let stand for 2 minutes to melt. Sprinkle the salsa on top and garnish with sour cream, if desired.