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Pork, Black Bean, and Rice Casserole
Pork, Black Bean, and Rice Casserole
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Indulge in a flavorful Mexican pork casserole loaded with tender pork, spicy Hatch chiles, hearty black beans, sweet corn, and tasty tomatoes.
Ingredients:
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 0.75 cup water, divided
  • 1 teaspoon salt, divided
  • 0.5 cup diced onion
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 2 (4 ounce) cans chopped Hatch chile peppers, drained
  • 1 cup instant white rice (such as Minute®)
  • 0.5 cup frozen corn
  • 0.25 cup salsa
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon ground black pepper
  • 1 cup shredded sharp Cheddar cheese, divided
Instructions:
  • In a Dutch oven, mix pork cubes, 1/2 cup water, and 1/2 teaspoon salt. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover and increase heat to medium-high. Stir constantly until water evaporates, and pork starts to brown in its fat, about 10 minutes. Add onion and cook for another 5 to 10 minutes. Toss in minced garlic and cook until fragrant, approximately 1 minute.
  • Combine black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, water, salt, chili powder, cumin, black pepper, and Cheddar cheese in a mixing bowl and mix well.
  • Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  • Transfer the pork mixture into the baking dish and bake for 20-25 minutes until fully heated. Remove from the oven and sprinkle the rest of the cheese on top. Allow it to sit until the cheese melts.

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