Cheesy Pork, Rice And Black Bean Casserole - cooking recipe

Ingredients

1 3/4 lbs boneless pork shoulder (cut into about 1-inch pieces)
salt and black pepper
4 tablespoons oil (can use less)
1 large onion, chopped
2 teaspoons dried chili pepper flakes (optional or to taste)
1 -2 tablespoon fresh garlic (or to taste)
1 (15 ounce) can black beans, rinsed and drained (or use pinto beans)
1 (10 ounce) can cream of mushroom soup, undiluted
2 (4 ounce) cans diced green chili peppers, drained
1 cup uncooked instant Minute Rice (use white or brown)
1/4 cup water (or use chicken or beef broth)
1/2 cup salsa (mild or spicy)
2 -4 teaspoons cumin (or use as much as desired)
salt and pepper
3/4 cup grated cheddar cheese
sour cream, for top

Preparation

Season the pork cubes with salt and black pepper.
Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
Transfer mixture to a greased 2 or 3-quart casserole dish.
Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
Serve with sour cream on the side.