Pork and Brown Rice Green Chile Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 :) Ingredients:
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 |
Directions:
1. Heat oil in a large heavy saucepan over medium heat.
2. 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.
3. Add in onion and garlic and saute for about 3-4 minutes.
4. 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.
5. Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
6. Bake at 350 degrees until the cheese has melted.
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