Pork, Black Bean, and Rice Casserole

Try this delicious Mexican-inspired casserole with pork shoulder, black beans, Hatch chiles, rice, corn, and tomatoes.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 318 Calories

Ingredients

• 1 clove garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon salt, divided
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 (10.75 ounce) can cream of chicken soup
• 1 cup shredded sharp Cheddar cheese, divided
• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 cup instant white rice (such as Minute®)
• 2 (4 ounce) cans chopped Hatch chile peppers, drained
• 0.25 teaspoon ground black pepper
• 0.5 cup frozen corn
• 0.5 teaspoon chili powder
• 0.5 teaspoon cumin
• 0.5 cup diced onion
• 0.25 cup salsa
• 0.75 cup water, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.

Step 3

Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.

Step 4

Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.