Pork and Chili Casserole

Reposted from this blog in 2013

INGREDIENTS

1 ½    pounds boneless pork loin

1        tablespoon olive oil

1        can (15 ounce) black beans, drained and rinsed

1        can (15 ounce) diced tomatoes

8        ounces chicken broth

2        cups chopped Anaheim or Poblano chili

½       cup Arborio rice

2-3     tablespoons salsa

½       cup shredded Monterey Jack cheese

METHOD

Preheat the oven to 375 F and have an 8 inch square high-sided baking dish available.

Trim the fat from the pork and cut into 1/2 inch cubes. In a large skillet, heat the olive oil over medium-high heat and add the pork pieces. Brown the meat on all sides.

Add the beans, tomatoes, broth, chili pieces, rice and salsa to the skillet. Raise the heat and bring to a boil. Remove from the heat and carefully pour into the 8 inch baking dish. Stir to evenly distribute the rice and place into the oven uncovered. Bake for 30 minutes.

Remove from the oven and sprinkle with the cheese. Allow it to stand for 8 to 10 minutes to cool and melt the cheese. This recipe will provide 4 to 6 servings.