Prep 1 hr
Cook 0 mins
This couldn't be easier to put together. I made this for a potluck luncheon at work years ago and was amazed at how popular it became with my co-workers. It seemed like every week one of the gals would tell me she prepared it for the family. IF you have any leftovers, it is good wrapped up in a flour tortilla "burrito style".
- 680.38 g boneless pork, cut into cubes (I use pork tenderloin)
- 14.79 ml cooking oil
- 425.24 g can black beans, rinsed and drained
- 304.75 g can condensed cream of chicken soup, undiluted
- 411.06 g can diced tomatoes, undrained
- 2 (226.79 g) canchopped green chilies
- 236.59 ml quick-cooking brown rice
- 59.14 ml water
- 29.58 ml water
- 44.37 ml salsa
- 4.92 ml ground cumin
- 236.59 ml cheddar cheese, shredded
- In large skillet, brown pork in oil until no pink remains, drain.
- Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly.
- Pour into ungreased 2 quart baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly.
- Sprinkle with cheese, let stand a few minutes before serving.
- I have made this in my electric skillet and instead of putting it in the oven, just placed the lid on the skillet and let it simmer VERY slowly for 20 or so minutes. Then added the cheese, replaced the lid for about 5 minutes -- and it was good to go.
This was a great quick dinner! Will definitely keep as a go to recipe! The only thing I did differently was use regular brown rice that I steamed first. Worked just fine....I never have quick cooking rice as we don't like the texture. Thanks again!
The most difficult thing about this recipe is using a can opener. It is so easy and so delicious. I was getting all the ingredients ready and I looked at the 2 4 oz cans of green chilies, now I love spicy but I looked at that bowl full of Jalapenos and I wondered - Mmmm but I said to myself Bobbie knows what she is doing so after browning the pork (I used tenderloin) everything including the cumin & Salsa went into my wok. Followed the recipe exactly except the tomatoes I used had green peppers in them and I sprinkled Cilantro on the servings adding some cheese to the bowls. I am so glad that I made the whole recipe and used both cans of jalapenos because the flavour was wonderful and the spiciness was perfect. I am happy to say that there are 4 more servings going in the freezer. It worked well using my wok. Cook time including browning the pork was 45 minutes. Thanks Bobbie for a very tasty dinner
This was great! I got several pork loins on sale and was looking for a " different " way to use. Everyone really enjoyed it. Hubby asked to take leftovers for lunch!