Cheesy Pork, Rice and Black Bean Casserole

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    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)
  • 14
    cup water (or use chicken or beef broth)
  • 12
    cup salsa (mild or spicy)
  • 2 -4
    teaspoons cumin (or use as much as desired)
  • salt and pepper
  • 34
    cup grated cheddar cheese
  • sour cream, for top
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DIRECTIONS

  • 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.
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