Cheesy Pork Taco Rice Recipes

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CHEESY PORK TACO RICE



Cheesy Pork Taco Rice image

This one-pan Mexican dinner, cheesy pork taco rice with roasted corn, chiles, onion, and salsa, is super quick, easy, and has fabulous flavor! Serve with sour cream.

Provided by Culinary Envy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h6m

Yield 6

Number Of Ingredients 14

3 poblano peppers, halved lengthwise
1 pound ground pork
1 ½ cups low-sodium chicken broth
1 cup long-grain rice
1 large onion, chopped, divided
1 (1 ounce) packet taco seasoning mix
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tomatoes, cored and chopped
½ lime, zested and juiced
3 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¾ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

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

Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 15.6 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 7.2 g, Sodium 533.3 mg, Sugar 4.9 g

CHEESY CHICKEN TACO RICE



Cheesy Chicken Taco Rice image

Make and share this Cheesy Chicken Taco Rice recipe from Food.com.

Provided by kansaskb

Categories     One Dish Meal

Time 30m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
3 tablespoons taco seasoning
3 1/2 cups water
3 cups Minute Rice
10 ounces Velveeta cheese, diced

Steps:

  • Add oil to large skillet and heat over medium high. Add diced chicken, 1 TBSP taco seasoning and salt and pepper to taste; saute until cooked through. Add water (or chicken broth) and remaining taco seasoning. Bring to a boil and simmer for 10 minutes. Remove from heat and add minute rice and diced velvetta cheese. Cover and let stand 10 minutes. Stir and serve.

Nutrition Facts : Calories 450.4, Fat 17.2, SaturatedFat 7.8, Cholesterol 85.8, Sodium 903.2, Carbohydrate 44.4, Fiber 1.1, Sugar 4, Protein 27.4

CHEESY PORK TACO RICE RECIPE



Cheesy Pork Taco Rice Recipe image

For an easy, cheesy Tex-Mex skillet dinner, try this recipe for baked pork taco rice with roasted poblano peppers topped with a quick salsa.

Provided by @MakeItYours

Number Of Ingredients 14

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®), thawed
3/4 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

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

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