Southwest Pork & Green Chili Casserole - cooking recipe

Ingredients

1 1/2 lbs boneless pork, cut into 1/2-inch cubes
1 tablespoon vegetable oil or 1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed & drained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained
2 (4 ounce) cans chopped green chilies
1 cup quick-cooking brown rice
1 cup chicken broth
3 tablespoons salsa
1 teaspoon ground cumin
1 cup frozen corn, thawed
1 cup shredded Mexican blend cheese

Preparation

In a large skillet over medium heat, cook pork in oil until no longer pink; drain.
In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.