Pork Cutlets Stuffed with Black Beans and Rice

• 4 green onions, sliced, divided
• 1 cup cold cooked rice
• 1 can (15 oz.) black beans, drained, divided
• 6 oz. VELVEETA, cut into 1/2-inch cubes
• 6 thin pork cutlets (1-1/2 lb.) Safeway 1 lb For $1.99 thru 02/09
• 1 cup chicken broth
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. oil

1. Reserve 3 Tbsp.
2. of the onions for garnish.
3. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside.
4. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.
5. Heat oil in large nonstick skillet on medium-high heat.
6. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min.
7. or until browned on all sides, turning occasionally.
8. Meanwhile, place remaining beans, broth and sour cream in blender; cover.
9. Blend until smooth.
10. Rearrange meat roll-ups if necessary so roll-ups are seam-side down.
11. Cover with bean sauce.
12. Reduce heat to medium; simmer 15 min.
13. or until sauce is thickened and meat is cooked through.
14. (Do not let sauce boil.)
15. Sprinkle with the reserved onions.

green onions, cold cooked rice, black beans, velveeta, thin pork cutlets, chicken broth, s, oil

Taken from www.kraftrecipes.com/recipes/pork-cutlets-stuffed-black-beans-rice-107935.aspx (may not work)