For an extra layer of flavor, consider using fire-roasted diced tomatoes in place of regular chopped tomatoes. If you don't have an oven-proof skillet, you can transfer the rice mixture to a baking dish after bringing it to a boil on the stovetop. Adjust the amount of taco seasoning to your preference. For a spicier dish, add a pinch of cayenne pepper or use a spicy taco seasoning mix. Serve with a dollop of sour cream or Greek yogurt for added creaminess. Feel free to add other vegetables such as bell peppers or zucchini to the dish.
Cheesy Pork Taco Rice
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS106
Embark on a culinary adventure with our Cheesy Pork Taco Rice, a vibrant one-pan wonder that marries the heartiness of seasoned pork with the zesty flavors of a Mexican fiesta. Roasted corn, smoky chiles, and a luscious blanket of melted cheese unite in this effortlessly delicious dish. A dollop of cool sour cream adds the perfect finishing touch, creating a symphony of flavors that will transport your taste buds south of the border.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol63 mg
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Fiber3 g
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Protein21 g
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Saturated Fat7 g
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Sodium533 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven's broiler with the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
02
StepPlace poblano peppers, cut-sides down, onto the prepared baking sheet. Broil until skins are blackened and blistered (approximately 6 minutes). Wrap peppers in aluminum foil from the baking sheet and allow them to steam as they cool (about 15 minutes). Remove and discard skins and seeds, then chop poblanos into bite-sized pieces.
03
StepReduce oven temperature to 425 degrees F (220 degrees C).
04
StepHeat a large oven-proof skillet over medium-high heat. Add ground pork, chicken broth, 1/2 of the chopped onion, rice, taco seasoning, garlic powder, and onion powder. Bring to a boil.
05
StepCover the skillet and transfer it to the preheated oven.
06
StepBake in the preheated oven until the pork is no longer pink and the rice is tender (approximately 20 minutes).
07
StepIn a small bowl, combine the remaining 1/2 chopped onion, tomatoes, 1 tablespoon of cilantro, lime zest, and lime juice. Season with salt and black pepper.
08
StepStir the chopped poblanos, remaining 2 tablespoons of cilantro, and corn into the baked pork and rice mixture. Sprinkle the cheese on top and let stand until melted (about 2 minutes). Garnish with tomato salsa before serving.
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Myron Klocko
Jan 22, 2025I added a can of black beans for extra fiber and protein. It was a great addition!
Letitia Hammesmedhurst
Jan 18, 2025The salsa topping really makes this dish. So fresh and flavorful.
Demond Wolf
Jan 2, 2025This recipe is a game-changer! So easy and delicious, my family loved it.
Elizabeth Deckow
Oct 3, 2024I didn't have poblano peppers, so I substituted bell peppers. Still tasted great!
Alfonso Hagenes
Sep 8, 2024My kids are picky eaters, but they devoured this! A new family favorite.
Demetrius Stromanhickle
Aug 29, 2024I used brown rice instead of white rice, and it worked out perfectly.
Porter Tillman
Aug 4, 2024The poblano peppers give it such a unique flavor. Will definitely make this again.