Pork And Green Chile Casserole

• 1 1/2 to 1 3/4 lb. boneless pork
• 1 Tbsp. cooking oil
• 1 (15 oz.) can black beans or pintos, rinsed and drained
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (14 1/2 oz.) can diced tomatoes
• 2 (4 oz.) cans diced green chili
• 1 c. quick cooking brown rice
• 1/4 c. water
• 1 to 2 tsp. salsa
• 1 tsp. ground cumin
• 1/2 c. shredded Cheddar cheese

1. Cut pork into bite size strips.
2. In a large skillet, stir-fry pork in hot oil until no longer pink.
3. Drain.
4. Return all meat to skillet.
5. Stir in remaining ingredients except cheese.
6. Heat and stir until bubbly; pour into a 2-quart casserole or cook in Dutch oven for 25 minutes or until rice is tender.
7. Sprinkle with cheese.
8. Bake 3 to 4 minutes more until cheese is melted.

boneless pork, cooking oil, black beans, cream of chicken soup, tomatoes, green chili, brown rice, water, salsa, ground cumin, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873687 (may not work)