Pork and Bean Casserole
Green chiles and brown rice add flavor kick to traditional pork and beans. If you prefer a less spicy dish, reduce the green chiles to one can.
Prep Time:
20 mins
Total Time:
48 mins
Servings:
6 servings
Ingredients
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1-1/2 to 1-3/4 pounds boneless pork shoulder roast, trimmed of fat
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1 tablespoon cooking oil
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1 15-ounce can black beans or pinto beans, rinsed and drained
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1 10-3/4-ounce can condensed cream of chicken soup
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2 4-ounce cans diced green chili peppers, drained
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1 cup quick-cooking brown rice
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1/4 cup water
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1 to 2 tablespoons salsa
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1 teaspoon ground cumin
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1/2 cup shredded cheddar cheese
Directions
1.
Cut pork into bite-size strips. In a large skillet stir-fry pork, half at a time, in hot oil until done. Drain. Return all meat to skillet. Stir in remaining ingredients except cheese. Heat and stir just until bubbly; pour into a 2-quart casserole.
2.
Bake, uncovered, in a 375 degree F oven for 25 minutes or until rice is tender. Sprinkle with cheese. Bake 3 to 4 minutes more or until cheese is melted. Makes 6 main-dish servings.
Nutrition information
Calories 327, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 64 mg, Sodium 1022 mg, Carbohydrate 27 g, Fiber 5 g, Protein 23 g. Daily Values: Vitamin A 28%, Vitamin C 37%.
Percent Daily Values are based on a 2,000 calorie diet
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