Cheesy Pork Taco Rice Recipe

Name: Cheesy Pork Taco Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano peppers, halved lengthwise; 1 pound ground pork; 1 1/2 cups low-sodium chicken broth; 1 cup long-grain rice; 1 large onion, chopped, divided; 1 (1 ounce) packet taco seasoning mix; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 tomatoes, cored and chopped; 1/2 lime, zested and juiced; 3 tablespoons chopped cilantro, divided; salt and ground black pepper to taste; 1/2 cup frozen roasted corn (such as Trader Joe's(R)), thawed; 3/4 cup shredded Cheddar-Monterey Jack cheese blend

Servings: persons

3 poblano peppers, halved lengthwise
1 pound ground pork
1 1/2 cups low-sodium chicken broth
1 cup long-grain rice
1 large onion, chopped, divided
1 (1 ounce) packet taco seasoning mix
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tomatoes, cored and chopped
1/2 lime, zested and juiced
3 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
1/2 cup frozen roasted corn (such as Trader Joe's(R)), thawed
3/4 cup shredded Cheddar-Monterey Jack cheese blend

1
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.
2
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.
3
Reduce oven temperature to 425 degrees F (220 degrees C).
4
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.
5
Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
6
Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
7
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.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 poblano peppers, halved lengthwise, 1 pound ground pork, 1 1/2 cups low-sodium chicken broth, 1 cup long-grain rice, and more.

Yes, Cheesy Pork Taco Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Pork Taco Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions