Pork And Brown Rice Green Chile Casserole - cooking recipe

Ingredients

4 tablespoons oil (more if needed)
1 1/2 lbs boneless pork loin chops (cut into small bite-size pieces)
salt and black pepper
2 onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 1/2 cups instant brown rice, uncooked
1 (10 ounce) can cream of chicken soup, undiluted
1 small jalapeno pepper, seeded and finely chopped (optional or to taste)
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can Rotel Tomatoes (or use diced tomatoes)
2 (4 ounce) cans green chili peppers
1/2 cup salsa
1/4 cup chicken broth or 1/4 cup water
1 1/2 tablespoons cumin (can use more)
2 cups shredded cheddar cheese, divided

Preparation

Heat oil in a large heavy saucepan over medium heat.
Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
Add in onion and garlic and saute for about 3-4 minutes.
Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
Bake at 350 degrees until the cheese has melted.