Cheesy Pork, Rice and Black Bean Casserole
This comforting casserole combines pieces of pork shoulder with instant rice, black beans and a flavourful mix of cream of mushroom soup, salsa and green chillies. The dish is baked until the rice is tender, then topped with melted cheddar cheese. It is a complete meal that can be adapted with chicken or beef, and is finished with a dollop of sour cream. Preparation is straightforward, making it ideal for a family dinner.
Ingredients
- 1 3/4 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)
- 1/4 cup water (or use chicken or beef broth)
- 1/2 cup salsa (mild or spicy)
- 2 -4 teaspoons cumin (or use as much as desired)
- salt and pepper
- 3/4 cup grated cheddar cheese
- sour cream, for top
Method
- Sprinkle the pork pieces with salt and black pepper.
- Warm the oil in a skillet, then cook the pork until browned on all sides and cooked through.
- Stir in the chopped onion, garlic and optional dried chilli flakes for the final 3 minutes of cooking.
- Move the pork and onion mixture into a greased 2 or 3-quart casserole dish.
- Combine all the other ingredients, except the sour cream, in the dish, mixing thoroughly with a wooden spoon.
- Bake uncovered at 375 degrees for 25-30 minutes, or until the rice is tender.
- Top with the grated cheddar cheese and bake for another 4-5 minutes until the cheese is bubbly.
- Offer sour cream on the side when serving.
Nutrition (per serving)
Sodium929400 mg
Recipe details
CategoryChicken
AuthorKittencalrecipezazz
