1 1/2 lbs. boneless pork, cut into 1/2 in. cubes
1 T. cooking oil
1 can black beans, rinsed and drained
1 can cream of chicken soup
1 can (14 1/2 oz) diced tomatoes, undrained
2 cans (4 oz. each) chopped green chilies
1 c. quick cooking brown rice
1/4 c. water
2 T. salsa
1 t. cumin
1/2 c. shredded cheddar cheese
In a large skillet, saute pork in oil until no pink remains; drain. Add the beans, soup, tomatoes, chilies, rice , water, salsa and cumin; cook and stir until bubbly. Pour into an ungreased 2 quart baking dish. Bake, uncovered at 350° for 30 minutes. Srpinkle with cheese; let stand a few minutes before serving.
Sides: This is good with corn or a salad and fruit. We like to eat it with tortilla chips too.
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Chris' words: "D@mn, this is good!" (I've given up trying to train him not to use such words!)
ReplyDeleteWe all really liked this a lot...after the seconds, there were no leftovers! I was thinking it would even be tasty with black olives.
It was very yummy! My husband was even able to convince my 4 yr old that it was okay to eat the green things.
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