Pork And Brown Rice Green Chile Casserole

• 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

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.

oil, pork loin chops, salt, onions, garlic, instant brown rice, cream of chicken soup, jalapeno pepper, black beans, tomatoes, green chili peppers, salsa, chicken broth, cumin, cheddar cheese

Taken from www.food.com/recipe/pork-and-brown-rice-green-chile-casserole-249412 (may not work)