Pork And Green Chili Casserole

• 1 1/2 lb. boneless pork, cut into 1/2-inch cubes
• 1 Tbsp. cooking oil
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
• 1 (14 1/2 oz.) can diced tomatoes (undrained)
• 2 (4 oz. each) cans chopped green chilies
• 1 c. quick cooking brown rice
• 1/4 c. water
• 2 to 3 Tbsp. salsa
• 1 tsp. ground cumin
• 1/2 c. shredded Cheddar cheese

1. In a large skillet, saute pork in oil until no pink remains; drain.
2. Add the beans, soup, tomatoes, chilies, rice, water, salsa and cumin; cook and stir until bubbly.
3. Pour into an ungreased 2-quart baking dish.
4. Bake, uncovered, at 350u0b0 for 30 minutes or until bubbly.
5. Sprinkle with cheese; let stand a few minutes before serving.
6. Yield:
7. 6 servings.

boneless pork, cooking oil, black beans, condensed cream, tomatoes, green chilies, brown rice, water, salsa, ground cumin, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660747 (may not work)