Cheesy Pork Taco Rice

Ingredients

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

Preparation

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.