Pork and Green Chile Casserole

Yield: 8 servings

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless pork shoulder roast, cut into bite size pieces
• 2 cups quick-cooking brown rice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 (4 ounce) cans diced green chile peppers, drained
• 1/2 cup chunky salsa
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 2 cups (8 ounces) shredded Cheddar cheese

Instructions

1. Heat oil in a 12 inch skillet over medium-high heat. Stir-fry pork, half at a time, in hot oil until no longer pink. Drain off fat. Return all meat to skillet.
2. Stir in uncooked rice, black beans, undrained diced tomatoes, soup, chile peppers, salsa, garlic powder, cumin and black pepper. Cook, stirring often, until bubbly.
3. Pour into 3 quart rectangular baking dish.
4. Bake, covered, in a 375 degrees F oven for about 30 minutes or until rice is tender.
5. Uncover; sprinkle with cheese. Bake, uncovered, 4 to 5 minutes more or until cheese melts.