This onepan 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
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 6 mins
Ingredients
Instructions
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.
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.
Reduce oven temperature to 425 degrees F (220 degrees C).
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.
Bake
covered
in the preheated oven until pork is no longer pink and rice is tender
about 20 minutes.
Combine the remaining onion
tomatoes
lime zest
lime juice
and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
Stir the roasted poblano peppers
remaining cilantro
and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted