Pork & Green Chiles Casserole

Pork & Green Chiles Casserole

1 lb lean boneless pork
1 tbsp cooking oil
1 15 oz. can black beans, rinsed and drained
1 14 oz. can diced tomatoes
1 11 oz. can condensed cream of chicken soup
2 4 oz. cans diced green chile peppers, drained
1 1/2 cups brown rice
1/4 cup water
2 tsp. cumin
1/2+ cup shredded cheddar cheese

1. Cut pork into bite sized pieces. Heat oil in a large skillet and cook pork until no pink remains.
2. Stir in beans, tomatoes, soup, chile peppers, rice, water and cumin. Heat and stir just into bubbly, then pour into a 2 quart casserole dish.
3. Sprinkle with cheese. Bake at 375 degrees for 20 minutes.

Notes: If you like spicy, add a few tsp of crushed red pepper or chili powder. Though I haven't tried it, I bet this recipe would taste equally as delicious with chicken instead of pork. Even Nora, who normally refuses meat and tomatoes, ate a ton of the stew! We loved it :)

Recipe Origination: Mostly from "Treasured Recipes," with a few personal tweaks