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Ingredients
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3 tablespoons vegetable oil
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1 ½ pounds boneless pork loin chops, cut into bite-size pieces
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1 ½ cups instant brown rice, uncooked
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1 (10.5 ounce) can condensed cream of chicken soup
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1 (15 ounce) can black beans, rinsed and drained
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1 (14.5 ounce) can diced tomatoes
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2 (4 ounce) cans diced green chile peppers
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3 tablespoons chunky salsa
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¼ cup water
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2 tablespoons ground cumin
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1 cup shredded Colby cheese
Directions
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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.
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Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.
Nutrition Facts (per serving)
279 | Calories |
14g | Fat |
23g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 279 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 5g | 25% |
Cholesterol 37mg | 12% |
Sodium 811mg | 35% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 5g | 16% |
Total Sugars 2g | |
Protein 16g | 33% |
Vitamin C 20mg | 22% |
Calcium 144mg | 11% |
Iron 3mg | 19% |
Potassium 415mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.