Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Boneless pork top loin -- |
\N \N | Into 1/2-inch cubes |
1 tablespoon | Cooking oil |
1 can | Black beans -- 15 oz. |
\N \N | Drained and rinsed |
1 can | Cream of chicken soup, |
\N \N | Condensed -- 10 3/4 oz |
1 can | Tomatoes, dried -- |
\N \N | Undrained |
2 cans | Green chiles -- 4 oz each |
\N \N | Drained |
1 cup | Brown rice -- quick cooking |
¼ cup | Water |
3 tablespoons | Salsa |
1 teaspoon | Ground cumin |
½ cup | 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 qt. baking dish.
Bake, uncovered, at 350 deg. for 30 min. or until bubbly. Sprinkle with cheese; let stand a few min. before serving. Yield: 6 servings.
Recipe By : Taste Of Home