This also works well with chicken breast --- instant white rice may be substituted for the brown if desired, for extra heat add in another jalapeno pepper or cayenne pepper :)
- 4 tablespoons oil (more if needed)
- 1 1⁄2 lbs boneless pork loin chops (cut into small bite-size pieces)
- salt and black pepper
- 2 onions, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 1 1⁄2 cups instant brown rice, uncooked
- 1 (10 ounce) can cream of chicken soup, undiluted
- 1 small jalapeno pepper, seeded and finely chopped (optional or to taste)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can Rotel Tomatoes (or use diced tomatoes)
- 2 (4 ounce) cans green chili peppers
- 1⁄2 cup salsa
- 1⁄4 cup chicken broth or 1⁄4 cup water
- 1 1⁄2 tablespoons cumin (can use more)
- 2 cups shredded cheddar cheese, divided
- Heat oil in a large heavy saucepan over medium heat.
- Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
- Add in onion and garlic and saute for about 3-4 minutes.
- Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
- Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
- Bake at 350 degrees until the cheese has melted.
This is one of those favorites that you use so often, you never remember to review! We love this casserole. I will often make a big dish and take it for lunch throughout the week. I eat it as a dip for chips at lunch. Yum Yum Yum! I will also add seasonal vegetables sometimes.
Lots of flavor here. I didn't have instant rice and had to use the regular raw sort. This of course, greatly increased the cooking time (I cooked it on low for an hour) and the liquid needed. The longer cooking time sure didn't hurt the taste any at all. It has a lot of depth and is very satisfying. I put this on a chunk of Healthy Cornbread for a real comfort food meal. Thanks Kit!
Very tasty. I didn't use as much cumin as it called for, but easy to adjust to personal taste according to how spicy you like things. Froze leftovers and will use them in burritos. Yum!