This is a nice casserole to serve when you have company that’s a bit pickier – children, or you want something that reheats nicely for lunch the next day. I rarely make lunch, it’s generally leftovers or a salad.
2 tablespoons olive oil
1 pound boneless pork loin, cut into bite sized pieces
3/4 cup rice, uncooked
10 oz can condensed cream or mushroom soup or you can use my homemade recipe
14 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 4 oz can green chili peppers, diced
1 1/2 tablespoons ground cumin
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 cup water
1 cup cheddar cheese, shredded
In a large skillet heat the olive oil over medium high heat and add the pork loin. Saute until browned, then drain the grease from the pan and add the rice, cream of mushroom soup, tomatoes, black beans, water, green chilies, and spices. Stir to combine – then bring to a low boil. Reduce the heat to medium low and allow it to simmer for 15-20 minutes, until the rice is soft.
While that is cooking, preheat the oven to 375F. Transfer the mixture to a 9×9 baking pan when the rice is soft. Sprinkle the cheese over top the mixture and bake for 10 minutes. Serve hot, goes well with tortilla chips.
*If you like it spicy, feel free to add some hot sauce, or some hot spices – a bit of cayenne pepper to the mix.