CHEESY PORK AND RICE SKILLET RECIPES

CHEESY PORK TACO RICE RECIPE | ALLRECIPES

Cheesy Pork Taco Rice Recipe | Allrecipes 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 Latin American Mexican

Total Time 1 hours 6 minutes

Prep Time 20 minutes

Cook Time 31 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

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, CarbohydrateContent 38.7 g, CholesterolContent 62.5 mg, FatContent 15.6 g, FiberContent 3.4 g, ProteinContent 21.3 g, SaturatedFatContent 7.2 g, SodiumContent 533.3 mg, SugarContent 4.9 g

CHEESY PORK, RICE AND BLACK BEAN CASSEROLE RECIPE - FOOD.COM

Cheesy Pork, Rice and Black Bean Casserole Recipe - Food.com image

This could also be made using chicken breast or beef. Adjust all ingredient amounts to taste, this complete recipe may be doubled. I also add in some recipe#186029 just to kick the flavor up even more! Use instant rice only for this recipe.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 lbs boneless pork shoulder (cut into about 1-inch pieces)
salt and black pepper
4 tablespoons oil (can use less)
1 large onion, chopped
2 teaspoons dried chili pepper flakes (optional or to taste)
1 -2 tablespoon fresh garlic (or to taste)
1 (15 ounce) can black beans, rinsed and drained (or use pinto beans)
1 (10 ounce) can cream of mushroom soup, undiluted
2 (4 ounce) cans diced green chili peppers, drained
1 cup uncooked instant Minute Rice (use white or brown)
1/4 cup water (or use chicken or beef broth)
1/2 cup salsa (mild or spicy)
2 -4 teaspoons cumin (or use as much as desired)
salt and pepper
3/4 cup grated cheddar cheese
sour cream, for top

Steps:

Season the pork cubes with salt and black pepper.
Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
Transfer mixture to a greased 2 or 3-quart casserole dish.
Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
Serve with sour cream on the side.

Nutrition Facts : Calories 1015.9, FatContent 66, SaturatedFatContent 21.6, CholesterolContent 163.3, SodiumContent 929.4, CarbohydrateContent 55.5, FiberContent 9.3, SugarContent 6.9, ProteinContent 50.6

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CHEESY PORK TACO RICE RECIPE BY CULINARY - COOKEATSHARE

This one pan Mexican dinner Cheesy Pork Taco Rice with Roasted Corn, Chiles, Onion and Salsa is super quick, easy and has fabulous flavor!
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Reviews 5
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Calories 431 per serving

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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