PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
PORK AND GREEN CHILE CASSEROLE
I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.
BROWN RICE AND BLACK BEAN CASSEROLE
A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
Provided by LYSLW
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
- In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
- Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g
CHEESY PORK, RICE AND BLACK BEAN CASSEROLE
This could also be made using chicken breast or beef. Adjust all ingredient amounts to taste, this complete recipe may be doubled. I also add in some recipe#186029 just to kick the flavor up even more! Use instant rice only for this recipe.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1015.9, Fat 66, SaturatedFat 21.6, Cholesterol 163.3, Sodium 929.4, Carbohydrate 55.5, Fiber 9.3, Sugar 6.9, Protein 50.6
PORK CHOPS WITH RICE AND BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 678, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 120 milligrams, Sodium 364 milligrams, Carbohydrate 64 grams, Fiber 8 grams, Protein 47 grams
SKINNY SALSA, PORK, AND BLACK BEAN CASSEROLE
75% less sat fat • 44% less sodium than the original recipe. Serve this hearty casserole with a fresh green salad. You'll feel like you've gone to healthified heaven!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Cup, Sodium 770 mg, Sugar 4 g, TransFat 0 g
GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE
The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!
Provided by Gatorbek
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare yellow rice according to package directions.
- To prepare the black beans, combine the first seven ingredients in a medium saucepan.
- Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
- Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
- Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
- Add pork to bag and shake vigorously to coat.
- Remove pork from bag and add to hot oil.
- Brown on all sides, stirring until done.
- Remove pork to a plate and turn off heat to skillet.
- Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
- To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
- Top with pork and garnish with lime wedge and sprig of cilantro.
- Serve with crusty bread.
BRAZILIAN PORK & BLACK BEAN STEW
During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. -Andrea Romanczyk, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 531 calories, Fat 33g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1069mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 33g protein.
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