Ingredients
1-1/2 pounds boneless pork, cut into 1/2-inch cubes1 tablespoon canola oil1 can (15 ounces) black beans, rinsed and drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (14-1/2 ounces) diced tomatoes, undrained2 cans (4 ounces each) chopped green chiles1 cup quick-cooking brown rice1/4 cup water2 to 3 tablespoons salsa1 teaspoon ground cumin1/2 cup shredded cheddar cheeseSliced jalapeno pepper, optional
Preparation
Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin.
Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices.
