Pork Black Bean And Rice Casserole Recipes

SKINNY SALSA, PORK, AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350° 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.
• 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.

CHEESY PORK, RICE AND BLACK BEAN CASSEROLE

Steps:

• Season the pork cubes with salt and black pepper.
• Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
• Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
• Transfer mixture to a greased 2 or 3-quart casserole dish.
• Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
• Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
• Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
• Serve with sour cream on the side.

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

PULLED PORK CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
• Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.

PORK RICE CASSEROLE

Steps:

• Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
• Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
• Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
• Cook 5 minutes stirring frequently.
• Mix in tomatoes, Tobasco and optional items if desired.
• Bring to a boil, cover and cook over low heat for 30 minutes.
• Add the half cooked rice and mix lightly.
• Taste and adjust seasonings as desired.
• Turn into a greased 3-quart casserole.
• Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.

CROCK POT PORK AND BLACK BEAN CASSEROLE

Steps:

• Place all the ingredient except the BBQ sauce in your crock pot, stir to mix it up a bit.
• Turn on low and leave for 6 hours, add BBQ Sauce leave for 1 more hour.
• You may speed up the cooking by starting it on High for 2 hours then to low for 2 more add BBQ sauce and cook for a further hour on low.
• Serve with either noodles or rice.