Cheesy Pork, Rice and Black Bean Casserole

By Kittencalskitchen on January 14, 2007

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Ingredients

    1. 1 3/4 lbs boneless pork shoulder ( cut into about 1-inch pieces)
    2. salt and black pepper
    3. 4 tablespoons oil ( can use less)
    4. 1 large onion, chopped
    5. 2 teaspoons dried chili pepper flakes ( optional or to taste)
    6. 1 -2 tablespoon fresh garlic ( or to taste)
    7. 1 (15 ounce) cans black beans, rinsed and drained ( or use pinto beans)
    8. 1 (10 ounce) cans cream of mushroom soup, undiluted
    9. 2 (4 ounce) cans diced green chili peppers, drained
    10. 1 cup uncooked instant Minute Rice ( use white or brown)
    11. 1/4 cup water ( or use chicken or beef broth)
    12. 1/2 cup salsa ( mild or spicy)
    13. 2 -4 teaspoons cumin ( or use as much as desired)
    14. salt and pepper
    15. 3/4 cup grated cheddar cheese
    16. sour cream, for top

Directions

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