Pork Rice Casserole

Name: Pork Rice Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lbs boneless pork, cut 1/2 inch thick; 2 tablespoons vegetable oil; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper, freshly ground; 2 teaspoons chili powder; 1 cup chopped onion; 1/2 cup diced celery; 1 (20 ounce) can tomatoes; 1/8 teaspoon Tabasco sauce; 3 cups rice, half cooked and drained; 1/4 lb grated cheddar cheese; 1 cup carrot, diced; 1 (15 ounce) can black beans

(3)

Recipe by Scott Clark

From my in-laws. Mexican style comfort food.

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READY IN: 1hr 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs boneless pork, cut 1/2 inch thick
2

tablespoons vegetable oil
1 ¹⁄₂

teaspoons salt
¹⁄₂

teaspoon black pepper, freshly ground
2

teaspoons chili powder
1

cup chopped onion
¹⁄₂

cup diced celery
1

(20 ounce) can tomatoes
¹⁄₈

teaspoon Tabasco sauce
3

cups rice, half cooked and drained
¹⁄₄

lb grated cheddar cheese
Optional
1

cup carrot, diced
1

(15 ounce) can black beans

DIRECTIONS

Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
Cook 5 minutes stirring frequently.
Mix in tomatoes, Tobasco and optional items if desired.
Bring to a boil, cover and cook over low heat for 30 minutes.
Add the half cooked rice and mix lightly.
Taste and adjust seasonings as desired.
Turn into a greased 3-quart casserole.
Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.

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