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Add a photoThis one pan Mexican dinner Cheesy Pork Taco Rice with Roasted Corn, Chiles, Onion and Salsa is super quick, easy and has fabulous flavor!
Ingredientes
- 3 poblano chiles
- 1 pound ground pork
- 1 large onion, chopped, divided
- 1 cup long-grain rice
- 1 packet taco seasoning mix
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1½ cups low-sodium chicken broth
- 2 tomatoes, cored and chopped
- Zest and juice from half a lime
- 3 tablespoons cilantro, finely chopped, divided
- salt and pepper to taste
- ½ cup roasted corn, thawed (I used Trader Joe’s frozen brand)
- ¾ cup taco blend cheese, shredded
- Top with sour cream, if desired
Direcciones
- Set broiler to high. Line a small baking sheet with aluminum foil.
- Place the peppers on the foil-lined sheet, and spray with cooking spray.
- Broil for 6 minutes, then flip over the peppers. Spray with cooking spray again, and broil for another 6 minutes.
- 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.
- 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.
- Reduce the oven temperature to 425°F.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 5 servings | |
| Calories 431 | |
| Calories from Fat 181 | 42% |
| Total Fat 20.09g | 25% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 165mg | 7% |
| Potassium 518mg | 15% |
| Total Carbs 41.33g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.73g | 5% |
| Protein 20.25g | 32% |
