Ingredients
1 1/2
pounds lean boneless pork, trimmed of fat
1
tablespoon cooking oil
1
can (15 oz) Progresso™ black beans, rinsed and drained
1
can (14.5 oz) Muir Glen™ organic diced tomatoes
1
can (10.75 oz) reduced-fat and reduced-sodium condensed cream of chicken soup
2
cans (4.5 oz) chopped green chile peppers
1
cup quick-cooking brown rice
1/4
cup water
2
to 3 tablespoons Muir Glen™ organic salsa
1/2
cup shredded reduced-fat cheddar cheese (2 ounces)
Preparation
Preheat oven to 350° F. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to skillet.
Stir in black beans, tomatoes, condensed soup, chile peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour mixture into a 2-quart rectangular baking dish. Bake, uncovered, for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving.
