Recipe by JESUSFREAK44
"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."
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1 1/2 pounds
boneless pork loin chops, cut into bite-size pieces
1 1/2 cups
instant brown rice, uncooked
1 (10.5 ounce) can
condensed cream of chicken soup
1 (15 ounce) can
black beans, rinsed and drained
1 (14.5 ounce) can
2 (4 ounce) cans
diced green chile peppers
shredded Colby cheese
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!
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!
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!
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!
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Green Chile Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 122
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