Cheesy Pork Taco Rice

1. 1

   Position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

2. 2

   Arrange the poblano peppers, cut-sides down, on the prepared baking sheet. Broil until the skins are blackened and blistered, about 6 minutes. Wrap the peppers in the sheet's aluminum foil and let them steam as they cool, about 15 minutes. Remove and discard the skins and seeds, then chop the poblanos into bite-sized pieces.

3. 3

   Lower the oven temperature to 425 degrees F (220 degrees C).

4. 4

   Heat a large oven-proof skillet over medium-high heat. Add ground pork, chicken broth, 1/2 onion, rice, taco seasoning, garlic powder, and onion powder; bring to a boil. Cover the skillet and transfer it to the oven.

5. 5

   Bake in the preheated oven until the pork is no longer pink and the rice is tender, about 20 minutes.

6. 6

   In a small bowl, combine the remaining 1/2 onion, tomatoes, 1 tablespoon cilantro, lime zest, and lime juice; season with salt and black pepper.

7. 7

   Stir the poblanos, remaining 2 tablespoons cilantro, and corn into the baked pork dish; sprinkle cheese on top and let it stand until melted, about 2 minutes. Spoon the tomato salsa on top.

• Calories 506.88 kcal High
• Protein 24.79 g Good Source
• Carbs 45.35 g Moderate
• Total Fat 24.92 g High
• Saturated Fat 10.77 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 78.1 mg High
• Sodium 899.6 mg High
• Fiber 5.37 g Moderate
• Sugar 7.62 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 223.15 mg Moderate
• Iron 3.03 mg Moderate
• Potassium 668.02 mg Moderate
• Vitamin A 87.54 mcg_rae Low Source
• Vitamin C 25.88 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅