Ingredients
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1 1/2 lbs boneless pork, cut into cubes (I use pork tenderloin)
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1 tablespoon cooking oil
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1 (15 ounce) can black beans, rinsed and drained
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1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
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1 (14 1/2 ounce) can diced tomatoes, undrained
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2 (4 ounce) cans chopped green chilies
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1/4 cup water
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2 tablespoons water
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3 tablespoons salsa
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1 teaspoon ground cumin
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1 cup cheddar cheese, shredded
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1 cup quick-cooking brown rice
Instructions
- 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.