Pork and Brown Rice Green Chile Casserole
Created by KittenCal on June 9, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 20-25m
- Recipe #5690
Ingredients
- 1 1/2 pounds boneless pork loin (cut into small bite-size pieces)
- Salt and black pepper
- 2 onions, chopped
- 3 to 4 garlic cloves, minced
- 1 1/2 cups instant brown rice, uncooked
- 1 (10 ounce) can condensed cream of chicken soup, undiluted
- 1 small jalapeno peppers, seeded and finely chopped, optional
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 ounce) cans Rotel tomatoes (or use diced tomatoes)
- 2 (4 ounce) cans green chiles
- 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
How to Make
-
Step 1: Heat oil in a large heavy saucepan over medium heat using enough oil to coat the bottom of the saucepan. 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; saute for about 3-4 minutes. Add garlic; saute 1 minute.
-
Step 2: Return the meat back to the saucepan, 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.
-
Step 3: Transfer to a casserole dish and top with about 11/2 cup cheddar cheese. Bake in a preheat 350 degree F oven until the cheese has melted.
Nutritional Facts
- Serving Size: 1 (358.4 g)
- Calories 730.6
- Total Fat - 37.3 g
- Saturated Fat - 14.7 g
- Cholesterol - 447.2 mg
- Sodium - 1296.3 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 3.2 g
- Sugars - 12.1 g
- Protein - 52.1 g
- Calcium - 463.6 mg
- Iron - 9.4 mg
- Vitamin C - 26 mg
- Thiamin - 0.9 mg