Make your taste buds feel like they're at a fiesta, with this great dish. It's a brown rice casserole with cubed pork, green chilies, black beans, and spices that blend together to make your taste buds sing. It's great for pot luck dinners, or having friends over for dinner. Try it, you won't regret it.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.

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  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.

  • Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

Nutrition Facts

279 calories; protein 16.3g 33% DV; carbohydrates 22.8g 7% DV; fat 13.6g 21% DV; cholesterol 36.6mg 12% DV; sodium 811.3mg 33% DV. Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2005
Absolutely fantastic! The only changes I made were to saute onion with the pork and skipped the cheese melting part. We topped it with cheese sour cream olives and tomatoes and scooped it up with chips. In fact I'm eating leftovers right now! The only thing I would mention that the instructions do not is to stir occasionally while it's simmering because the rice stuck a little--thank goodness for teflon! Thanks for the recipe! Read More
(74)

Most helpful critical review

Rating: 3 stars
10/27/2012
This recipe was ok for us. Seemed a little bland we needed to add a little more hot sauce than normal to give it a kick. Next time I think I'll play with the spices and add more than just cumin. The only change I made was I didn't have black beans so I used pinto. Not bad but wasn't our favorite either! Read More
(5)
163 Ratings
  • 5 star values: 83
  • 4 star values: 56
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
11/14/2005
Absolutely fantastic! The only changes I made were to saute onion with the pork and skipped the cheese melting part. We topped it with cheese sour cream olives and tomatoes and scooped it up with chips. In fact I'm eating leftovers right now! The only thing I would mention that the instructions do not is to stir occasionally while it's simmering because the rice stuck a little--thank goodness for teflon! Thanks for the recipe! Read More
(74)
Rating: 4 stars
01/03/2006
Somehow I could not bring myself to use the soup. Instead I pureed 1 can of drained pinto beans and added that. The family loves this recipe. Including the son who does not like beans! Read More
(59)
Rating: 5 stars
12/30/2005
This recipe was terrific; I was looking for a recipe to use up some leftover roast pork so I just skipped the meat-browning step & browned the onions on their own then added the cooked chopped pork. I also added some fresh cialntro abour 10 minutes before serving for that hit of fresh flavour. Perfect! Read More
(54)
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Rating: 5 stars
03/13/2007
This recipe deserves 10 stars - it was so simple and so delicious! The only changes I made were to add some salt and pepper to the pork while it was browning and I substituted cheddar for the Colby. We ate this "nachos" style topped with more cheese (we're from Wisconsin and there is no such thing as too much cheese!) and sour cream and scooped up with tortilla chips. You just HAVE to try this recipe - it's so much better than you think it's going to be! To cut down on the dishes I did everything in one large oven-proof skillet and then just popped that into the oven instead of dirtying a 13 x 9. I can't wait to make this again! Thank you for a killer dinner! Read More
(37)
Rating: 5 stars
02/16/2006
I used chicken instead of pork and 2 cans of ro tel instead of canned green chillies. The can of cream of chicken soup made it really creamy. This recipe was awesome! Read More
(25)
Rating: 5 stars
11/11/2006
This dish was outstanding! Very quick and easy to prepare but tastes delicious. I added cayenne pepper for a little zip increased the salsa to 4 tablespoons and used 2 cups of 4 Chees Mexican cheese (monterey jack cheddar queso quesadilla and asadero shredded cheese). The additional cheese allowed to completely cover the baking dish. the extra cheese is personal preference...I like a lot of cheese! When served I topped mine with sour cream and extra salsa but it was very good without the extra toppings too. Read More
(23)
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Rating: 5 stars
10/12/2006
Fabulous! And incredibly easy! I did replace the green chili's with a can of rotel. And with a dollop of sour cream this casserole is incredible! Read More
(22)
Rating: 5 stars
11/02/2006
This was really good and the family enjoyed it. I made quite a few changes though due to taste and what I had on hand. I used steamed Jasmine rice (uncooked 1 cup) in place of instant brown rice. I used 1 can of tomatoes and green chiles and a 4 oz can of tomato sauce in place of the can of tomatoes and can of chiles. I didn't add the water because of how I made the rice. I added 1 Tbsp of green chile powder. I added a can of drained sweet corn. I used Campbells Healthy Request soup (can't have regular due to MSG). I added 2 minced cloves of roasted garlic to the meat as it cooked - and used peppercorn pork tenderloin. I used Southwestern Salsa. I also used shredded sharp cheddar. I didn't cook the mixture in the oven - just let it simmer on the stove top and added the cheese at the table (didn't want to wash another pan). I served it with tortilla chips and fresh avocado on top. I'm going to use all the ingredients but the rice and make a dip substituting ground beef for the pork. I'm also going to try the entire recipe with chicken. Very yummy and "stick to your ribs" and great on a cold evening - lots of leftovers too! Read More
(17)
Rating: 5 stars
09/19/2006
This is very good. It has a lot of flavor. Love avocados and tomatoes on the side. Read More
(13)
Rating: 3 stars
10/27/2012
This recipe was ok for us. Seemed a little bland we needed to add a little more hot sauce than normal to give it a kick. Next time I think I'll play with the spices and add more than just cumin. The only change I made was I didn't have black beans so I used pinto. Not bad but wasn't our favorite either! Read More
(5)