Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
6
Ingredients
Directions
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. Broil until skins blackened and blistered, about 6 minutes. Wrap peppers in aluminum foil from the baking sheet; allow to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop poblanos into bite-sized pieces.
Reduce oven temperature to 425 degrees F (220 degrees C).
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 skillet and transfer to the oven.
Bake in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
Combine remaining 1/2 onion, tomatoes, 1 tablespoon cilantro, lime zest, and lime juice in a small bowl; season with salt and black pepper.
Stir poblanos, remaining 2 tablespoons cilantro, and corn into baked pork dish; sprinkle cheese on top and let stand until melted, about 2 minutes. Sprinkle tomato salsa on top.
Nutrition Facts (per serving)
| 384 | Calories |
| 16g | Fat |
| 39g | Carbs |
| 21g | Protein |
