Healthified Salsa, Pork, and Black Bean Casserole

 

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)

• 1 Preheat oven to 350º 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.
• 2 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.