Pork And Green Chile Casserole

• 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
• 1 tablespoon canola oil
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chiles
• 1 cup quick-cooking brown rice
• 1/4 cup water
• 2 to 3 tablespoons salsa
• 1 teaspoon ground cumin
• 1/2 cup shredded cheddar cheese
• Sliced jalapeno pepper, optional

1. Preheat oven to 350u0b0. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin.
2. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices.
3. Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0. If desired, serve with jalapeno slices.

pork, canola oil, black beans, condensed cream, tomatoes, green chiles, brown rice, water, salsa, ground cumin, cheddar cheese, jalapeno pepper

Taken from www.tasteofhome.com/recipes/pork-and-green-chile-casserole/ (may not work)