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.

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  • 1 1/2- 1 3/4 pounds boneless pork shoulder roast, trimmed of fat
  • 1 tablespoon cooking oil
  • 1 15 ounce can black beans or pinto beans, rinsed and drained
  • 1 10 3/4 ounce can condensed cream of chicken soup
  • 2 4 ounce can diced green chili peppers, drained
  • 1 cup quick-cooking brown rice
  • 1/4 cup water
  • 1 - 2 tablespoons salsa
  • 1 teaspoon ground cumin
  • 1/2 cup shredded cheddar cheese
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.
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

Per Serving: cal. (kcal) 327, Fat, total (g) 16, chol. (mg) 64, sat. fat (g) 6, carb. (g) 27, fiber (g) 5, pro. (g) 23, vit. A (RE) 288, vit. C (mg) 22, sodium (mg) 1022, Percent Daily Values are based on a 2,000 calorie diet
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